au.mpmn-digital.com
New recipes

Ultimate Prawn Soup recipe

Ultimate Prawn Soup recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Soup

A super-delicious soup that's elegant enough to serve for dinner parties. Enjoy with crusty bread for sopping up the juices.

128 people made this

IngredientsServes: 8

  • 2 litres chicken stock
  • 2 tablespoons rosemary
  • 5 cloves garlic, finely chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon celery seeds
  • 1/2 teaspoon fennel seeds
  • 250ml clam juice or fish stock
  • 85g tomato puree
  • 225g butter
  • 250ml white wine
  • 900g prawns with tails
  • 450g baguette

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Pour stock into a large pot and mix in rosemary, garlic, pepper, celery seeds, fennel seeds, clam juice, tomato puree and butter. Bring to the boil, reduce heat to low and simmer 1 hour, stirring occasionally.
  2. Stir wine into the soup and continue to simmer and occasionally stir 2 hours.
  3. Just before serving, stir in prawns. Continue cooking 3 minutes or until prawns turn opaque. Serve with bread for soaking up all the yummy soup.

Recently viewed

Reviews & ratingsAverage global rating:(143)

Reviews in English (123)

by Racmo

First of all, we live in Marina del Rey and have eaten at Killer Shrimp at least 50 times. The title of this recipe is mislabeled in that this recipe is called a "soup," where in fact it is a recipe for a dipping "broth." The restaurant serves shell-on shrimp in the broth along with french bread for dipping. The shrimp is eaten with your fingers like peel-and-eat shrimp. No spoons involved nor carrots, celery, onions or mushrooms. This is not a soup! That being said, if you add red pepper flakes to this recipe and reduce the tomato paste, this is a tasty and very close version of Killer's "broth."-16 Mar 2008

by Dierdre58

I too am a big fan of the original Killer Shrimp and have achieved a nearly identical flavor through years of experimentation. This recipe as given has several points that will cause it to deviate from the real KS taste. (1) Too much butter. It should be 1 stick (1/2 cup) at the most and some people may find they would rather use less. (2) The shrimp MUST have the whole skin on. The flavor that the shrimp peels adds to the mix is essential, yet indefinable. (3) Double the amount of clam juice to 16 oz (4) reduce the rosemary by 1/3 and double the amount of fennel, add 1 tsp dried thyme (5) reduce the tomato paste to 3 TBSP (6) add salt, preferably sea salt (7) add 1 tsp of red pepper flakes (or to taste) (8) add hot sauce to taste. Finally, there is a secret ingredient involved, which I am not prepared to divulge. But the above will get you close.Another reader stated she made this without fennel---without fennel it is not killer shrimp---it's just soup.-12 Aug 2008


Brazilian Prawn Coconut Stew (Moqueca de Camarao)

Brazilian prawn coconut stew (moqueca de camarao) is an easy and delicious low-carb recipe that features a unique combination of spices. It’s one of the most famous Brazilian foods, and it’s super easy to make in just 30 minutes.

If you’re into seafood and bold and bright combinations of spices, you’re bound to fall in love with this Brazilian prawn coconut stew. This is actually one of the tastiest seafood dishes I’ve ever had, mostly because there’s so much flavor packed in it.

Called “moqueca de camarao” in Portuguese, this is a prawn and coconut stew that’s very quick to make using very simple ingredients.

As with many recipes of this kind, you’ll find lots of variations for moqueca de camarao, but all of them are loaded with prawns, tomatoes, chillies, garlic, coconut milk, and lime juice.

You can make this Brazilian seafood stew as fiery as you want by adjusting the amount of chilli. I prefer it quite mild, which is why I deseed the chillies before adding them to the stool, but you can leave the seeds in if you want your moqueca to have a bit of a kick.


Thai Sweetcorn and Prawn Soup

It’s late November already! I can’t quite believe it. I’ve just had a text from my sister asking what my children would like for Christmas, and my youngest is constantly watching Christmas films.

With Christmas in mind I thought I’d give you the recipe for a soup that is simple enough to make at any time of the year but delicious enough to make for a special occasion.

Years ago, as a student, I bought The Ultimate Healthy Eating Cookbook published by Lorenz Books from a discount store in Meadowhall Shopping Centre. This was in the late 90s when Britain’s taste buds were still waking up. I tried a few of the recipes but none of them did much for me. Except the Thai Style Sweetcorn Soup. Although it’s simple to make, with a relatively short ingredients list, it was a taste explosion. I loved it instantly, committed it to memory and made it frequently – for a while.

A few years ago I went through my cook books, getting rid of any shelf-hoggers to make space for new, more exciting books. A small pile was removed and dispatched to the charity shop.

One Saturday a few months ago, I was wondering what to make for lunch. A quick rummage through the cupboards, fridge and freezer confirmed that I desperately needed to do a supermarket shop – never a good position to be in at the weekend. However, a few spring onions in the bottom of the fridge and a packet of prawns in the freezer caught my eye. The distant memory of this soup was hauled to the surface of my mind. One of my favourite soups that we had not had for years.

I went to grab the cook book only to find that it was not on the shelf and memories of my clear out flooded back. A minor panic set in. I could remember the basics of the soup but not the detail. I gave it a go using the spring onions and prawns, adding any other ingredients I could remember. The finished product was fine, but not as good as the original.

A few weeks later we were visiting my sister. As I walked through her dining room a familiar cover jumped off the shelf at me. The Ultimate Healthy Eating Cookbook. She had the book. Thrilled, I quickly jotted down the recipe and the following weekend we had the real Thai Style Sweetcorn Soup. I had left out the sesame oil – its addition makes all the difference.

So feel free to make this soup at any time of the year as I do, but it really is special enough to eat over the Christmas season. It is great to make it in advance and freeze but don’t add the prawns if this is your intention – add them just before you serve it.

All you need now for a light lunch is some lovely fresh bread and maybe a glass of wine. Enjoy!


Recipe of Ultimate Pork and prawn wonton soup

Dshare 17 Mar 2021

Pork and prawn wonton soup. These wontons are filled with a juicy pork and prawn / shrimp filling and will knock your socks off. If you've ever had store bought frozen wontons or wontons from a good value Chinese place that probably uses frozen wontons, you will be amazed how. Whip up classic Shrimp and Pork Wonton Soup at home!

Wontons are little meat and prawn dumplings cooked in a gentle broth. These succulent dumplings can be made in big batches. Wonton soup can be made out of chicken broth or anchovies.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork and prawn wonton soup. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Pork and prawn wonton soup is one of the most favored of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions daily. Pork and prawn wonton soup is something which I have loved my entire life. They're nice and they look fantastic.

These wontons are filled with a juicy pork and prawn / shrimp filling and will knock your socks off. If you've ever had store bought frozen wontons or wontons from a good value Chinese place that probably uses frozen wontons, you will be amazed how. Whip up classic Shrimp and Pork Wonton Soup at home!

To get started with this recipe, we must first prepare a few ingredients. You can have pork and prawn wonton soup using 33 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pork and prawn wonton soup:

Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup. Remove and place in soup bowls alongside vegetables. Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. This simple shrimp pork wonton soup recipe is so satisfying and comforting, especially on a cold, rainy day.

Steps to make Pork and prawn wonton soup:

  1. Place the minced pork in a large bowl. Add soy sauce, fish sauce, ground white pepper and shaoshing rice wine. Mix all of the ingredients thoroughly stirring in one direction with chopsticks..
  2. Wash the prawns, peel and remove the heads. With a knife, slit down the top center of the prawns to de-vein. Once all of the prawns have been de-veined, rinse under water..
  3. Roughly chop the prawns with a meat cleaver into a mince. Using a meat cleaver, pound the prawns to make a paste. Transfer to the mixing bowl with the mince pork and mix well together..
  4. Once the mixture is well incorporated and sticky, add the finely chopped spring onions, minced garlic and grated ginger to the mixing bowl. Mix all of the ingredients thoroughly..
  5. Transfer the mixture to a sealable food bag and set aside in fridge for an hour or overnight to marinade. When ready to use, take out the wonton mixture and place in a bowl. Tip: when ready to use mixture, in a small pan place a teaspoon of wonton mixture in there. On medium heat cook the mixture and taste. If more seasoning is required adjust as necessary (add more soy, white pepper or salt (optional) depending on preference)..
  6. Place the wonton wrappers on a plate and fill a small bowl with water. Dust a large plate with a small amount of flour, find a tall lid (like a microwave lid) that covers the plate along with a small board for making the wontons on. Tip: When not using, keep wonton wrappers covered with a tea towel or paper towel to prevent them drying out..
  7. For the ‘ruffled purse’ shape, place a wonton wrapper on the chopping board in a diamond orientation. Place one and a half teaspoons of wonton mixture in the middle of the wrapper. Fold the wrapper in half to form a triangular shape (see picture 2, the half does not perfectly join in the middle). Press and push out the air pockets and then wet the edges of the wontons..
  8. Pleat the top of the wonton, make between 3 to 5 pleats (depending on how ‘ruffled’ you want the wontons). Press the top of the pleats to seal tightly. Transfer to the lightly dusted plate and coat wontons with a tiny amount of flour, then cover with the microwave lid to prevent them drying out. Repeat steps 6 - 7 until all of the filling and wonton wrappers have been used..
  9. Once all of the wontons have been made, place the uncooked wontons to be frozen in airtight containers. This helps the wontons keep their shape when cooking and also adds to a better texture..
  10. For wonton soup, on medium heat, add cooking oil to the stockpot. Now add onions, garlic, ginger and spring onion stalks and sauté until soft. Add the chicken stock and water, bring to a boil, then add soy sauce, sesame oil and white pepper and stir. Reduce to medium low heat and simmer for 5-8 minutes to allow the flavours to infuse..
  11. Turn the heat up to high and add the wontons. For fresh wontons cook for 4-5 minutes (not from frozen). For frozen wontons cook for 6-10 minutes, or until they float, they should look like gorgeous golden nuggets! Sir occasionally, once wontons have cooked turn the heat off..
  12. Remove wontons from the stockpot with a slotted spoon and place in serving bowl. Ladle over the broth and garnish with the sliced tops of the spring onions. You can serve as a soup or with egg noodles..
  13. You can also serve wontons as a Dim Sum style side dish covered with spicy sauce. Bring a large pot of water to a boil and cook the wontons for 4-5 minutes or until they float. Remove with a slotted spoon and place in a serving bowl. Add one teaspoon each of chilli oil, soy sauce and black vinegar, garnish with sliced spring onions and mix..

Boil the wontons in a separate pot so that the wonton soup does not turn cloudy and starchy. Wonton soup with prawn and pork filling. Garnish with the spring onions and chilli. Pantry note: Shaoxing Rice wine is. Home > Wonton Folding Techniques > Pork Wonton Recipes.

So that is going to wrap this up for this special food pork and prawn wonton soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!


Ingredients for Prawn Laksa

  • 450 g/ 1 lb. peeled prawns (defrosted if frozen)
  • 125 g/ 4.5 oz. rice noodles
  • 4 spring onions, finely sliced
  • 200 ml/ 7 fl. oz. coconut milk
  • 200 ml/ 7 fl. o. vegetable stock
  • 3-4 tbsp. Thai red curry paste
  • 2 tsp. grated fresh ginger
  • 1 stalk of lemongrass
  • 1 tbsp. Thai fish sauce or light soy sauce
  • 2 tbsp. olive, sesame, or vegetable oil
  • Lemon basil or coriander for garnish
  • Finely sliced red chillies to garnish

Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 1 stalk lemon grass, minced
  • 2 teaspoons red curry paste
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • ½ pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp - peeled and deveined
  • 2 tablespoons fresh lime juice
  • salt to taste
  • ¼ cup chopped fresh cilantro

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar simmer for 15 minutes. Stir in the coconut milk and mushrooms cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp cook until no longer translucent about 5 minutes. Stir in the lime juice season with salt garnish with cilantro.


How to make this spicy prawn soup

  • Over a high heat, add the coconut milk, Thai curry paste and soy sauce to the wok. Bubble for a couple of minutes, then add the sliced spring onions.
  • Add the king prawns, then simmer for about 2-3 minutes. Then add the beansprouts and cook for a further few minutes before adding the noodles (you can judge their cooking time by pack instructions).
  • Once everything is cooked and heated, transfer to bowls and squeeze some lime juice over.
  • Serve this spicy prawn laksa topped with the fresh coriander and extra lime wedges.

You could also serve chilli flakes on the side of this Thai prawn soup, for sprinkling.

Why not check out my Singapore Noodles or Thai Red Curry recipes? Both are also made with prawns. There are also more Noodles Recipes here.

Follow me on Pinterest!

About the Author

A warm welcome to Quick and Easy Recipes.

Hello. I’m a British mum and I love to cook. I also want food to be quick, easy, cheap and tasty!

As a busy parent, blogger and content writer, I haven’t got a lot of time to prepare food, yet I live with fussy eaters…

Quick and Easy Recipes has been created to share my love for food, and to show that you don’t need a lot of time or money to eat well.

I hope the content on this site is a useful resource – whether you’re planning a family meal, a delicious dessert or looking for a great deal on kitchen kit.

I am also an experienced copywriter, so I can create content for your site too. Find out more by getting in touch.

Note – As an Amazon Associate, I earn from qualifying purchases.


Prawn cocktail recipes

Go retro with a prawn cocktail. This classic 70s dish has stood the test of time and makes a crowd-pleasing starter at Christmas or at a dinner party.

The ultimate makeover: Prawn cocktail

Try a lighter, modern version of this ever-popular retro starter

Avocado, prawn & fennel cocktails

A modern, lighter version of the retro starter, prawn cocktail

Spiced prawn cocktail subs

Forget boring sandwiches at a picnic – pack these prawn cocktail subs instead. If you're travelling, assemble them when you get there so they're super-fresh (see tip below)

Spicy prawn cocktail with tomato & coriander dressing

An entertaining favourite with light and fresh flavours - make it a feature of a retro dinner


THERMOMIX ® RECIPE

Throw garlic and chilli onto running blades for 3 secs, SP7. Scrape down sides.

Add 2 TBS of the prawn stock and sauté for 3 mins, 100°C, SP1.

Add the tomato pureé, the rest of the prawn stock, water, and thyme and cook for 10 mins, 100°C, SP1.

Add the prawns and cook for a further 5 mins, 100°C, Reverse SP1.

Meanwhile, boil the kettle and prepare the noodles as per packet. Divide drained noodles evenly between two large bowls.

Spoon cooked soup evenly between the bowls, season each with salt and pepper, and serve with a wedge of lemon.

Accessories you need

Spatula TM31
Measuring cup

This soup is suitable for inclusion in Phase 2 of the 4 Phase Fat Elimination Protocol and, as such, is a very low calorie meal. It is delicious to have whether you're doing the protocol or not though!

If following the protocol be sure that your prawn stock and tomato pureé are suitable also, i.e. oil and sugar free.

Slendier Slim (konjac) noodles can be found at Woolworths' supermarkets in the health food section.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


12 of our best soup recipes

Our best soup recipes are easy to master, but just a little bit special. Need an inspired chicken soup, or the ultimate butternut soup? You’ve come to the right place.

1. The cover star soup: Potato bread, tomato soup and roasted raclette

Not that we’re playing favourites or anything, but this tomato soup (featured on the cover of this month’s issue) is right up there in our top ten. If you’re pressed for time, just make the soup not the bread or raclette. You’ll be pleased to know the oven does most of the work for you.
Get the recipe for potato bread, tomato soup and raclette.

2. Our favourite cauliflower soup: Roast cauliflower, garlic and white bean soup

We love cauliflower in just about anything, but one of our all-time favourite ways to eat it is as soup. The addition of beans here adds body, as well as creaminess, and is a good way of using up some of those tins in your pantry.
Get the recipe for roast cauliflower, garlic and white bean soup.

3. The ultimate tomato soup: Roast tomato soup with Caprese toast

What kind of list would this be without the perennial favourite, tomato soup? This is a great way of using up overripe tomatoes and freezes (and doubles!) very well too. The Caprese toast makes a luxe side dish, but if you can’t get hold of all the ingredients, a slice of warm, crusty bread will just do just as well.
Get the recipe for roast tomato soup with Caprese toast.

4. The end-of-the-month soup you’ll look forward to: Turkish red lentil soup

This hearty soup is great for end-of-the-month dinners, when you need to fashion a substantial meal out of pantry goods. Lentils are inexpensive, and last for ages, meaning you’ll nearly always be able to whip this up.
Get the recipe for Turkish red lentil soup

5. Easy alliums: Leek-and-onion soup with ricotta frittata

Get all of the benefits of a classic onion soup, without all of the hard work. This easy recipe is a reminder that a handful of great ingredients is all it takes to make a warming bowl of soup. The frittata here is a nice add-on, but by no means essential. To up the richness factor, you could just grate over a generous amount of mature Cheddar, Parmesan or Gruyère before serving.
Get the recipe for leek-and-onion soup with ricotta frittata.

6. Next-level butternut soup: Asian butternut-and-chicken soup with prawn toast

Why choose between butternut or chicken soup when you can have both? This aromatic soup is full of flavour-bombs and holds its own entirely, so you can leave out the prawn toast if it feels too fiddly. The chicken frikkadels are also optional – leave them out or alternatively add shredded cooked chicken right at the end.


Get the recipe for Asian butternut-and-chicken soup here.

7. The ultimate chicken soup: Asian-style chicken broth with brown rice and soft-boiled egg

Can you ever really have enough chicken soup recipes? This one is a team favourite because it’s a clever use of two common leftover items: roast chicken and rice. You can also use this as a vehicle for a fridge clean out – throw in any greens you like, such as broccoli, spinach or peas. Throw everything into a bowl with a flavoursome stock, and you’ve got yourself the ideal winter warmer.
Get the recipe for Asian-style chicken broth with brown rice and soft-boiled egg.

8. The feels-fancy-but-isn’t-really soup: Fish soup with croutons, cheese and garlic mayo

Something about fish soup always seems slightly extra, but when you consider it calls for any white fish (even frozen hake) and tins of tomatoes, it’s actually more of a store-cupboard saviour. Use any fish you have available, and even add in frozen mussels or prawns, if you like.
Get the recipe for fish soup with croutons, cheese and garlic mayo.

9. The fresh broth: Miso-tofu soup

Skim past the first bit of this recipe (if you don’t feel like making the sushi, of course), and head to miso soup section. Not only is it ready in minutes, but miso soup will comfort you without making you feel heavy. Add in any greens you like, or even a soft-boiled egg and hot sauce.

Get the recipe for miso-tofu soup.

10. The ultimate veggie soup: Spicy carrot-and-pumpkin soup with creamed feta and roast dukkah chickpeas

This soup is here to remind you to a) eat your vegetables and b) how easy that is to do in soup form. Replace the butternut with sweet potato if you don’t have it (or use a mix of both). And while dukkah is delicious, tossing the chickpeas in whatever spices you do have (such as paprika, cumin or curry powder) will work just as well.
Get the recipe for spicy carrot-and-pumpkin soup with creamed feta and roast dukkah chickpeas

11. The Italian crowd-pleaser: Autumn minestrone with smoked ham rasher and baby carrots

Don’t fret if you can’t get hold of the ham rasher, a pack of bacon will do the trick. Simply dice it up and cook it out with the onions – it will add the similar smoky richness. You can also leave it out entirely if you’d like and keep the soup vegetarian-friendly.

Get the recipe for Autumn minestrone.

12. The corny-in-a-good-way option: Smoky corn soup with cheesy egg toast

Not sure how to use up a whole pack of mielies? Make this creamy soup. We love the subtle smokiness the liquid smoke adds, but it’s not necessary at all if you can’t find it. The soup is delicious without it.
Get the recipe for smoky corn soup with cheesy egg toast.

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.


Watch the video: A good broth determines a good dish. Learn how to make prawn broth for noodles.