Fragrant Prawn Broth

3.7/5 rating (9 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 15 mins
  • Difficulty: Easy
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Fragrant Prawn Broth

Something to cleanse the pallet after all that indulgence over Christmas


  • 2 tbsp any oil
  • 2 medium shallots finely sliced
  • 2 cloves of garlic, chopped finely
  • 1 heaped tbsp fresh ginger finely chopped
  • the broccoli stalks cut the stalk into ¼ cm cubes
  • 150g finely sliced mange tout
  • 300-400mls boiling water, roughly
  • 1 x 10g chicken stock cube, crumbled
  • 1 tbsp tamarind juice (Bart's)
  • 1 large head of broccoli, cut into very small florets, just cooked
  • 75g baby spinach leaves
  • 250g freshwater prawn meat, free of shell (cut in half)
  • 200g boiled potato, cooled and cut into 1cm cubes, optional
  • 2 tbsp cornflour, tapioca starch or arrowroot
  • 4 tbsp cold water
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh Thai basil, chopped
  • juice 2 limes
  • salt and freshly ground black pepper
  • sugar
  • basmati rice to serve (microwave is fine)

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  • Heat the oil in a large sauté pan.
  • Add the shallots, garlic, ginger broccoli stalks and mange tout.
  • Cook for 2 minutes over a high heat.
  • Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.
  • Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are just cooked.
  • Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.
  • Remove the pan from the heat stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.
  • Serve with steamed basmati rice.