Thai style prawn and lime soup – home made version and it’s xTWO…


I think this may be something along the lines of a “Geng jeut dtom gung manao” – believe that you’ll believe anything.

Thai lime soup with prawns
Version No1

Anyway let’s have a go as this home made soup in a Thai stylee – it’s fairly simple and you do have a chance to make it unique every time – as you’ll see later.

I did this recently at a condo dinner gathering and I have to say the bowls were not full for long. I did a ring round first to ask who liked what – fish/no fish, clams/no clams, prawns/no prawns to gain consensus type thing, as the soup was one of only three items on the menu that night I had to adapt a little to suit all palates.

What you’ll need to fill seven fair sized bowls, as I did that night;

  • 2 litres of chicken stock;
  • 1 large pinch of salt;
  • 1 large pinch of white sugar – but on this occasion I actually used Japanese black Okinawan natural sugar. This gives an amazing sweet molasses flavor to the chicken stock, and I have to say it made quite a difference. So you could try brown sugar or cane sugar;
  • 3-4 limes sliced thinly – you need about 3 slices per bowl basically;
  • 200g raw, peeled and de-veined prawns (thanks Mary), and then I also halved them by slicing down the back;
  • 1 good pinch or two of white pepper;
  • 1 bunch of Chinese parsley/coriander for dressing; and
  • 1 finely sliced Jalapeno pepper, again for dressing.

Version No 1

Bring the stock to the boil and reduce to a simmer, add in the salt and the sugar. Add in the prawns and watch for them to turn pink – that will take place within about 2-3 minutes.

No disappearing for a chat, glass of wine, smoke break – no, as you’ll come back to overcooked prawns.

Spoon in to the bowls, equally apportioning the prawns of course. I had already laid the three limes slices per bowl and some chili slices so the hot soup draws out the flavours. Then top with some of the ripped coriander, add a sprinkle of white pepper and serve away.

This was a simple but goodie!

Version No 2

Extra extra read all about it… For version No 2 add the following to the ingredients above for No 1;

Version No2
Version No2
  • 1 tray white shell clams – simply thrown in to boiling water. Take them off the heat when the shells open and put aside. It may be worth-while soaking them first for an hour or so in quite salty water so they “cough” up the sandy grit in their stomachs
  • 1 tray of quail eggs or equivalent, hard boiled for about 8-10 minutes, peeled and left in some warm water

At the point of “Add in the prawns and watch for them to turn pink – that will take place within about 2-3 minutes”, it’s time to throw in the clams and again serve exactly the same as Version 1 but after the pepper sprinkle add in two quail eggs per bowl.

Sort of brings me again to my view of cooking. Nothing is a final version. No one can own a recipe.

What do they say, “variety is the spice of…”.

Well in this instance it’s my soup! Enjoy!

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