Vietnamese Prawn Soup (4)

A recipe from Diana Henry- you can replace the prawns with cooked chicken or salmon if you like, and add noodles to the soup at the same time as the prawns for a more substantial soup.

Vietnamese Prawn Soup (4)
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Vietnamese Prawn Soup (4)
Print Recipe
  1. Heat the oil in a saucepan and gently cook the onion until the rawness has disappeared (the onion doesn’t have to be completely soft, though, and it shouldn’t be coloured).
  2. Add the water or stock and the fish sauce, turn up the heat and boil vigorously for 3 minutes. Add the garlic and ginger and cook for another 3 minutes. Add the greens – if you’re using cavolo nero you should simmer it for 7 minutes; if it’s spinach, it only takes 3 minutes.
  3. Drop the prawns in and allow them to cook. They are ready when they turn pink. Leave the soup to sit for 5 minutes to allow the flavours to meld.
  4. Add water if the soup is too strong, or more fish sauce or a squeeze of lime.
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