Thai Prawn and Lemongrass Soup

thai prawn and lemongrass soup

Thai Prawn and Lemongrass Soup

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Servings: 4
Calories: 127


  • 6 spring onions finely shredded
  • 2 fresh lemongrass stalks very finely sliced
  • 1 garlic clove peeled and crushed
  • 1/4 tsp finely grated fresh root ginger
  • 1 red chilli deseeded and finely sliced (optional)
  • 1 1/2 pts chicken stock made with Bovril
  • 2 oz shiitake mushrooms
  • 2 oz mangetout
  • 7 oz raw tiger prawns peeled and deveined
  • 1 tbsp dark soya sauce
  • 2 tbsp chopped coriander leaves


  • Place the spring onions, lemongrass, garlic, ginger, chilli and chicken stock in a large saucepan, cover and bring to the boil. Slice the mushrooms and mangetout thinly and add to the saucepan.
  • Cook briskly for 3 - 4 minutes, then add the prawns and soya sauce. Cook for a further 2 - 3 minutes until the prawns turn pink. Take off the heat.
  • Stir in the chopped coriander and ladle the soup into warmed bowls. Serve straight away.
Calories: 127 kcal
Carbohydrates: 12 g
Protein: 13 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 68 mg
Sodium: 792 mg
Potassium: 432 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 549 IU
Vitamin C: 29 mg
Calcium: 57 mg
Iron: 2 mg
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