Prawn, chilli and lime soup
30 Minutes
Rich source of selenium
Prawn, chilli and lime soup serve as a simple starter or light lunch with rice noodles if you like.
1 rating
layout 0 comment


  • 8-10 bird’s eye chillies, chopped
  • 4-5 large garlic cloves, peeled
  • 500ml good quality chicken stock
  • 200g large sustainable king prawns, peeled, preferably tail on
  • 4-5 tbsp lime juice
  • 4-5 tbsp nam pla (fish sauce)
  • Handful freshly chopped coriander to garnish


  • Pound the chillies and garlic in a pestle and mortar to a fine paste (you can use a small food processor or Nutribullet to do this, if you like).

  • Bring the stock to a simmer in a medium saucepan. Add the chilli and garlic paste, then bring back to the boil. Simmer for 1-2 minutes, then add the prawns and bring back to the boil for 2-3 minutes until the prawns are pink and just cooked.

  • Remove the pan from the heat, then add the lime juice and fish sauce. Taste and add more of each as needed. Divide among bowls and garnish with fresh coriander to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your rating: