Curried Prawn Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Prawns have a relatively robust and distinctive taste and can therefore stand up well against an assertive sauce or, in this case, curry. The aromas of this soup excite the appetite immediately; the taste comforts the palate and brings joy to the soul. This soup will become a standard item in your home menu.


  • 450 g (1 lb) raw prawns
  • 1 teaspoon salt


Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with the salt, then rinse well and pat dry with kitchen paper.

Peel the lemongrass stalks to the tender whitish centre and crush with flat of a knife. Cut into 7.5 cm