Rice Soup with Prawns

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 500 ml (16fl oz) water
  • 2 celery stalks, chopped
  • Dash of light soy sauce
  • A little white pepper
  • 100 g (4oz) short-grain rice, steamed
  • 2 tablespoons fish sauce
  • 225 g (8oz) raw prawns, shelled and deveined
  • A few slivers of garlic
  • 2 tablespoons groundnut oil
  • Fresh coriander leaves, to garnish


Put the water in a large pan and add the celery, soy sauce and white pepper. Bring to the boil. Add the rice, fish sauce and the prawns. Bring to the boil and cook until the prawns are cooked, about 3 minutes. Keep warm while you quickly sauté the garlic in the oil until it is just golden.

Pour into individual bowls, sprinkle with the fried garlic and scatter over a few coriander leaves.

PS I know some people add five spice powder or MSG (monosodium glutamate) in Thai dishes like this one, but personally I don’t approve. A dash of soy sauce is better.