Thai Shrimp Soup

Thai Shrimp Soup
Rate this recipe:
RECIPES
  • Prawn Rolls
  • Crab and Vermicelli Nests
  • Prawn and Courgette Mini-Rolls
  • Spicy Sweet And Sour Carpaccio of Prawn
  • Vermicelli with Prawns
  • Prawns with Bean Sprouts
  • Asian-style Salmon Tartare
  • Chicken and Black Mushroom Soup
  • Pumpkin and Coconut Milk Soup
  • Prawn and Coconut Milk Soup
  • Warm Noodle Salad with Salmon and Avocado
  • Avocado and Prawn Flan
  • Bamboo Shoot and Crab Salad
  • Curried Pork Samosas
  • Salmon Marinated in Soy Sauce and Sesame Seeds
  • Vietnamese Duck Salad
  • King Prawns Marinated in Coconut Milk
  • Crab Spring Rolls
  • Beijing Soup
  • Spring rolls
  • Prawn and Pineapple Salad
  • Warm Beef Salad
  • Thai Shrimp Soup
starter | Easy
Preparation time : 15 min
Cooking time : 10 min
Number of persons : 4
Ingredients
  • 1.5 l chicken stock
  • 12 prawns
  • 1 pack of Suzi Wan® Vermicelli
  • 4 tbsp Suzi Wan® Fish Sauce
  • ½ tsp Suzi Wan® Chilli Paste
  • 12 baby corn
  • 2 mini red peppers
  • 2 mini yellow peppers
  • 1 handful frozen peas
  • the juice of a lemon
  • 1 clove of garlic
  • 4 sprigs fresh coriander
Related Suzi Wan Products
  • Suzi Wan® Chilli Paste
Preparation
  1. Heat the chicken stock.
  2. Peel the prawns.
  3. Peel and crush the garlic.
  4. Thinly slice the peppers.
  5. Add the peppers, garlic, peas and chilli paste to the stock.
  6. Simmer for 4 minutes, then add the prawns, fish sauce and baby corn. Cook for 5 minutes over a medium heat.
  7. Cook the vermicelli according to the packet instructions.
  8. Place the vermicelli into bowls and top with the soup, using a small ladle. Add a few drops of lemon juice to each serving, and garnish with the coriander leaves.
  9. Serve immediately.
Recipe Vote Confirmation