How to make Sour And Spicy Prawn Soup -

Sour and spicy prawn soup, a tasty and delightful soup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Chicken Stock (चिकन स्टॉक)

Cuisine : Thai

Course : Soups

Sour And Spicy Prawn Soup

Sour And Spicy Prawn Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sour And Spicy Prawn Soup Recipe

  • Prawns shelled and deveined 12-16 medium

  • Chicken Stock 1 tablespoon

  • Onion chopped 1 medium

  • Ginger sliced 1 inch piece

  • Green chillies roughly chopped 2

  • Fresh red chillies slivered 2

  • Lemon rind 1 teaspoon

  • Button mushrooms sliced 6-8

  • Lemon grass roughly chopped 2 one inch

  • Chicken stock 4 cups

  • Salt to taste

  • Fish sauce (nampla) 1/2 teaspoon

  • Fresh coriander leaves roughly chopped 2 tablespoons

  • Lemon juice 2 tablespoons


Step 1

Heat oil in a deep pan. Add onion, ginger, green chillies, half the fresh red chillies, lemon rind, mushrooms, kaffir lime leaves, lemon grass and chicken stock.

Step 2

Bring it to a boil and add salt and fish sauce (nampla). Add prawns and let them cook.

Step 3

Once they are almost done, add coriander leaves, lemon juice and stir.

Step 4

Serve hot garnished with the remaining red chilli slivers.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.