Prawn, Wonton & Vegetable Soup

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By Neil Perry

Published 2008

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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.