Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang Prawn Mee in Malaysia, Peruvian chupe de camarones, Thai kaeng som kung and Mexican caldo de camarones, among others. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.
Kaeng som kung, also referred to as kaeng som or gaeng som, is a soup dish in Thai cuisine that originated in southern Thailand. It is a spicy and sour soup prepared with prawns, vegetables and curry spices.
- 180g King prawns
- 200g Ginger & coriander ribbon vegetables
- 275g egg noodle
- 700g Thai coconut and lemon grass sauce
- In a hot wok, stir fry the prawns.
- Add veg and stir fry as stated on pack.
- Add noodles and Thai coconut and lemongrass sauce and continue to stir fry until piping hot.
- Serve immediately. Ensure prawns and veg are cooked thoroughly before serving