When the weather turns chilly, nothing beats a steaming bowl of rich, comforting soup. And when you’re looking for something that’s both satisfying and indulgent, prawn soup comes to mind. With its aromatic blend of fresh seafood, herbs, and spices, this soup isn’t just delicious-it’s a nourishing bowl of warmth that elevates the soul.
Prawn soup, also known as shrimp soup in some places, is a versatile dish enjoyed in many cultures around the world. From the spicy, tangy shrimp bisques in the southern United States to the delicate, coconut-infused variations in Southeast Asia, there’s no shortage of ways to prepare it. In this post, we’ll dive into a specific prawn soup recipe that’s easy to make at home, packed with flavor, and guaranteed to impress anyone at your dinner table.
So, whether you’re a fan of shellfish or simply looking for a new soup to try, you’ve come to the right place!
Prawn Soup Recipe
This particular prawn soup recipe is a hearty, flavorful dish that balances the natural sweetness of prawns with aromatic herbs and spices. It’s neither too heavy nor too light, making it perfect for any occasion-whether it’s a cozy weeknight dinner or a special celebration with friends and family.
The key to its deliciousness lies in the freshness of the prawns, the rich broth, and the careful layering of flavors. Here’s how to prepare it.
Ingredients Needed
To make this prawn soup, you’ll need a selection of basic ingredients that come together to create a complex and flavorful broth. Let’s break down the key components:
- Prawns (Shrimp) – About 1 pound (preferably fresh, but frozen works too). You can peel and devein them before cooking, but leave the tails on for better presentation and richer flavor in the broth.
- Olive oil – 2 tablespoons, for sautéing and bringing out the depth of the ingredients.
- Onion – 1 medium-sized, finely chopped. This will form the base of your flavor profile and add a nice sweetness to the broth.
- Garlic – 4 cloves, minced. Garlic is essential for infusing the soup with that unmistakable aroma and savory taste.
- Carrot – 1 medium, peeled and diced. It adds a slight sweetness and some texture to the soup.
- Celery – 2 stalks, chopped. Celery gives the soup a nice herbal undertone and a bit of crunch.
- Tomatoes – 2 medium-sized, chopped. Tomatoes balance the sweetness of the prawns with a bit of tang, enriching the broth’s flavor.
- Coconut Milk – 1 cup. This provides a rich and creamy texture while complementing the prawns with its subtle sweetness.
- Fish Stock or Vegetable Broth – 4 cups. This is the base of your soup and will help develop its deep umami flavor.
- Lemon Juice – 2 tablespoons, fresh. This will brighten the flavors of the soup and cut through the richness of the coconut milk.
- Chili Flakes – ½ teaspoon (adjust to your heat preference). If you like a little kick, chili flakes will do the trick without overpowering the other flavors.
- Fresh Herbs – A handful of fresh cilantro, basil, or parsley for garnish.
- Salt and Pepper – To taste.
Cooking Instructions
- Prepare the Prawns: Start by peeling and deveining the prawns. You can leave the shells on for extra flavor, but removing them will give you a smoother soup base.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Stir in the garlic, carrot, and celery, and cook for another 5-7 minutes until the vegetables begin to soften and release their fragrances.
- Add Tomatoes & Broth: Stir in the chopped tomatoes and cook for another 2 minutes, allowing them to soften and break down. Pour in the fish stock (or vegetable broth) and bring to a boil. Lower the heat and let it simmer for about 10 minutes. This will allow the vegetables to soften further and the flavors to meld together.
- Infuse the Coconut Milk: Add the coconut milk to the pot, stirring to combine. Bring the soup back to a gentle simmer and cook for another 5 minutes. The coconut milk will add richness and creaminess to the broth.
- Cook the Prawns: Add the prawns to the soup and cook for about 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook the prawns, as they can become tough.
- Season the Soup: Stir in the lemon juice, chili flakes, and adjust the seasoning with salt and pepper to taste. Let the soup simmer for another minute to allow the flavors to combine.
- Garnish & Serve: Ladle the soup into bowls and garnish with fresh herbs. Serve hot with a slice of crusty bread or over steamed rice for a fuller meal.
Ingredient Insights
- Prawns: Choosing the right prawns is critical. Opt for wild-caught prawns if possible-they tend to have a firmer texture and a sweeter, cleaner taste than farmed ones. Fresh prawns are always preferable, but if you’re using frozen, make sure they’re properly thawed before cooking.
- Coconut Milk: Full-fat coconut milk is best for achieving that creamy, rich texture. Avoid light coconut milk, as it may dilute the soup’s richness. You can also experiment with coconut cream for an even thicker consistency.
- Fish Stock: Fish stock brings out the true essence of the prawns. If you’re in a pinch, you can substitute with chicken or vegetable stock, but nothing compares to the depth of flavor that fish stock offers.
- Chili Flakes: This is your chance to customize the heat level. A little goes a long way, but if you prefer a spicier soup, feel free to add more or even toss in a few fresh chopped chilies.
Expert Tips
- Make it Ahead of Time: Like most soups, prawn soup tends to taste even better the next day once the flavors have had more time to develop. You can make it a day ahead and simply reheat when ready to serve.
- Don’t Overcook the Prawns: This is a common mistake when making prawn soup. Overcooked prawns are rubbery and tough. Keep a close eye on them as they cook quickly.
- Add a Dash of Fish Sauce: If you want to amp up the umami flavor in your soup, consider adding a dash of fish sauce or soy sauce. This will enhance the broth and give it that irresistible savory depth.
- Serve with a Side: While the soup is hearty enough on its own, serving it with a side of warm garlic bread or steamed jasmine rice can turn it into a more substantial meal.
Recipe Variations
- Spicy Prawn Soup: For those who love spice, increase the chili flakes or add a fresh bird’s eye chili to the pot while sautéing the vegetables. You can also finish the soup off with a drizzle of sriracha or chili oil.
- Thai-Inspired Prawn Soup: Swap the coconut milk for coconut cream and add a couple of kaffir lime leaves, a stalk of lemongrass (bruised), and some fish sauce for an authentic Thai twist. A sprinkle of chopped cilantro and a dash of lime juice will complete the dish.
- Vegetarian Version: For a vegetarian prawn soup, you can replace the prawns with tofu or mushrooms and use vegetable broth instead of fish stock. It’s a great alternative that still offers a hearty, satisfying soup.
Final Words
Prawn soup is a dish that balances the delicate sweetness of seafood with the bold flavors of herbs, spices, and rich broths. The combination of coconut milk and fresh prawns offers a unique and delightful experience in every spoonful. Plus, it’s versatile enough to experiment with, whether you’re in the mood for something spicy or looking to add a Thai twist to the classic recipe.
This dish can be the star of any meal, from a weeknight dinner to an elegant gathering. The fresh ingredients and savory broth are sure to win over even the pickiest eaters!
FAQs
What Ingredients Are Required For A Basic Prawn Soup Recipe?
A basic prawn soup recipe typically requires prawns, garlic, ginger, onions, tomatoes, fish stock or water, coconut milk (optional), and a variety of seasonings like salt, pepper, and herbs such as cilantro. Some recipes also include lemongrass, lime, or chili for extra flavor.
Can I Use Frozen Prawns For Prawn Soup?
Yes, you can use frozen prawns for prawn soup. Just ensure to thaw them completely before cooking. Using frozen prawns is a convenient option and does not compromise the flavor or texture of the soup if properly prepared.
How Do I Prepare The Prawns For Prawn Soup?
To prepare prawns for soup, peel and devein them, removing the shell and dark vein along the back. You can also keep the shells on for added flavor, particularly in the broth, but be sure to strain them out before serving.
How Long Should I Cook Prawns In The Soup?
Prawns cook quickly, typically within 3-5 minutes in a simmering soup. Overcooking prawns can make them tough and rubbery, so add them toward the end of the cooking process to preserve their delicate texture.
Can I Make A Vegetarian Version Of Prawn Soup?
Yes, you can make a vegetarian version of prawn soup by substituting prawns with vegetables like mushrooms, tofu, or tempeh. You can also use vegetable stock instead of fish stock or water to maintain the depth of flavor.
What Type Of Stock Is Best For Prawn Soup?
Fish stock or seafood stock is the best option for prawn soup as it enhances the flavor profile. However, you can also use chicken stock or vegetable stock if preferred, though these may alter the flavor slightly.
Can I Add Coconut Milk To My Prawn Soup?
Yes, coconut milk is a popular addition to prawn soup, providing a creamy and slightly sweet flavor that balances the richness of the prawns. It is especially common in Southeast Asian and Thai-style prawn soups.
What Spices Or Seasonings Can I Use To Flavor Prawn Soup?
Common spices and seasonings for prawn soup include garlic, ginger, turmeric, cumin, coriander, chili, lemongrass, and kaffir lime leaves. For an extra zing, you can also add lime juice or zest.
Can I Freeze Prawn Soup?
Yes, prawn soup can be frozen for up to 2-3 months. However, it’s important to note that the texture of the prawns may change upon freezing. To avoid this, it’s recommended to freeze the soup without the prawns and add fresh prawns when reheating.
What Side Dishes Go Well With Prawn Soup?
Prawn soup pairs well with side dishes like crusty bread, steamed rice, or noodles. For a lighter option, a fresh salad with a citrus dressing can complement the rich flavors of the soup.