Clear Prawn Thai Soup

Serves 2
Time 20 minutes


8 Chinese or button mushrooms, fresh or dried, cut into quarters
4 cups chicken or vegetable stock
2 cloves garlic, crushed
1 stalk lemongrass, chopped
1 tbsp grated ginger
1 tbsp coriander, chopped
1 ½ tbsp rice wine vinegar
1 red chilli, chopped
12 green prawns, shelled
4 spring onions, sliced (keep the green tops aside for garnishing)
Salt and pepper to season
Fresh coriander to garnish


To rehydrate dried mushrooms, place them in a bowl, cover with boiling water and soak for approximately 35 minutes. Drain. (This water can be used in place of the chicken stock, if desired)

In a mixing bowl, combine the prawns, coriander, ginger, lemongrass, half the garlic, and salt.

Place the stock, remaining garlic, rice wine vinegar, mushrooms, chilli, spring onions, in a heavy-based stockpot. Bring to the boil, stirring constantly, then lower to a gentle simmer and place the steamer basket on top.

In the steamer basket add the prawns, and steam the prawns with the lid on, cooking over the simmering broth in the stockpot for about 10 minutes until the prawns are cooked. 

Serve the soup garnished with freshly chopped coriander and spring onion tops.