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Oriental prawn soup with bean sprouts and baby corn


  • 12 king prawns
  • 1 red chilli
  • 1 celery stick
  • 2 spring onions
  • 6 baby corn
  • 50g bean sprouts
  • 1 tsp grated ginger
  • 1 tbsp chopped coriander
  • 100g spaghetti (Slim pasta)
  • 3 tbsp sesame oil
  • 1 tsp sesame seeds
  • 4 tbsp fish sauce
  • 1 ltr vegetable stock
  • 1 tsp lime zest
  • 400g swordfish
  • 2 fancy kebab sticks
  • 1 tbsp red curry paste


On low heat sauté the prawns in sesame oil, remove and add the chopped ginger, zest, chilli, spring onions with the sliced baby corn and carrots in the same oil used. Sauté without browning than add the fish sauce, stock and simmer for 20 minutes. Once almost cooked add the bean sprouts, coriander, spaghetti and prawns back, sprinkle seeds on top after plated. Dice the swordfish mix well with the red curry paste and insert them in the two kebab sticks, grill on a well preheated griddle pan and serve on the side.

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