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Clear Chicken and Prawn Thai Soup

By 12/11/2013May 23rd, 2017No Comments

Eat Taste NourishPrep time: 35 mins, Cooking: 20-30 mins,
Serves: 4


  • 4 cups chicken or vegetable stock
  • 2 cloves garlic, crushed
  • 1 tbsp. grated ginger
  • 1 ½ tbsp rice wine vinegar
  • 2 tsp of honey
  • 12 green prawns, shelled
  • 200g of chicken breast or thighs, (cut into 1 cm strips)
  • 8 Chinese or button mushrooms
  • 4 spring onions sliced
  • ½ red capsicum, thinly sliced
  • 4 baby corns, cut into ¼
  • 2 stalks lemon grass, (halved lengthways & crushed) to release the flavour, finely chopped
  • 1 red Thai chilli, finely chopped
  • Fresh coriander to garnish

To rehydrate Chinese mushrooms, place them in a bowl and cover with boiling water and soak for approx. 35 minutes.

Place the stock, garlic, ginger, rice wine vinegar and the honey in a heavy based pan.

Bring to a medium heat, always stirring, until gently simmering.

Add the prawns, chicken, spring onions, lemongrass, chilli, mushrooms, capsicum, baby corn and continue to simmer for 10 minutes.


suggestion: Always taste and adjust the seasoning to your own liking. Remove the lemongrass and serve the soup garnished with the freshly chopped coriander.