Name: Prawn, Wonton & Vegetable Soup
Cuisine: Thai
Ingredients: 6 green king prawns (shrimp), peeled and deveined with tails left intact; 6 pork wontons, 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; 750 ml (26 fl oz/3 cups) fresh chicken stock; 1 tablespoon Thai shrimp paste; 2 tablespoons dried shrimp, pounded; 3 small wild green chillies; 4 red shallots, finely sliced; 4 slices of peeled ginger; a pinch of freshly ground white pepper; 2 teaspoons sugar; 1 tablespoon fish sauce; 1 bunch of English spinach, trimmed and blanched

Preparation info

Difficulty
Medium

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.