Prawn, Wonton & Vegetable Soup

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

With plenty of flavour from the shrimp paste and dried shrimp, this simple Thai-inspired soup has a nice kick to it. You can swap ingredients in and out to create different textures and flavours. Serve this in small bowls as a starter, or in a large bowl in the centre of a shared table. Have a ladle in the soup and some small bowls on hand — this is how it is served in Thailand; you simply drink the soup while eating the rest of the meal.


  • 6 green king prawns (shrimp), peeled and deveined with tails left intact
  • 6 pork wontons, blanched
  • 750 ml (26 fl oz/3 cups) fresh chicken stock
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 bunch of English spinach, trimmed and blanched
  • 250 g (9 oz) pumpkin (winter squash), cooked until tender and cut into bite-sized pieces
  • 4 fresh shiitake mushrooms, stalks removed, cut in half on the diagonal through the middle
  • a pinch of freshly ground white pepper


    To make the paste, pound the shallots, ginger, Thai shrimp paste, dried shrimp and green chillies in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

    In a small pot, heat the stock until boiling. Add the paste, fish sauce and sugar and simmer for 2 minutes, then add the prawns, wontons and vegetables and cook until heated through.