Thai Prawn Soup (146.5 cal.)TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:54.4 kcal
Proteins:2.5 g
Fats:0.9 g
Carbohydrate:10.2 g
Fibers:1.2 g
Sugar:1.2 g
Cholesterol:1.5 mg
Sodium:76.1 mg
Calcium:7 mg
Energy:380 kcal
Proteins:17.6 g
Fats:6.6 g
Carbohydrate:71.2 g
Fibers:8.7 g
Sugar:8.2 g
Cholesterol:10.8 mg
Sodium:531.3 mg
Calcium:48.8 mg
SIMILAR RECIPES
Quick Asparagus Soup
Vichyssoise with Spring Leeks
Court-Bouillon and cooking mollusks with Gérald Passédat
Rock Lobster Bisque with Saffron Crust
West Indian Fish Court Bouillon
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
ml
chicken stock
12
raw prawns
1
package of soy vermicelli (bean thread)
60
ml
nuoc mam (fish sauce)
1.25
ml
chili paste
12
baby corn (canned)
2
mini sweet red peppers
2
mini sweet yellow peppers
45
handful of frozen peas
juice of 1 lemon
1
clove of garlic
4
sprigs of cilantro
METHOD
- Heat the chicken stock.
- Peel the prawns, leaving the tail on.
- Peel and crush the garlic.
- Halve, seed and thinly slice the peppers.
- Add the peppers, garlic, peas and chili paste to the stock.
- Cook for 4 minutes; add the prawns, nuoc mam and baby corn and cook 5 minutes longer over medium heat.
- Prepare the soy vermicelli according to the package directions.
- Into each bowl, place some soy vermicelli and ladle on some of the soup. Add a little lemon juice and some cilantro leaves and serve immediately.
CHEF'S NOTES
Prepare the chicken stock using commercial powdered stock or with a chicken carcass, 2 liters (8 cups) water, 1 onion and a 2 cm (3/4") piece of fresh ginger, halved lengthwise. Cook at least 1 hour.
You could make a bigger batch of stock and freeze it.
For a more economical recipe, replace the prawns with shrimps.
