This is a soup that is super easy to prepare, yet the flavour is a complex. It has curry flavour, and it is fruity, spicy, salty, and you can make it sour, too. Today I added leftover Dumpling Wrappers, but you can add Noodles instead. OR you can make the flavour stronger and pour it over freshly cooked Rice.


2 Servings


8 shelled Prawns *deveined
1 tablespoon Oil
1/2 Onion *thinly sliced
1 teaspoon Curry Powder
1 clove Garlic *grated
1 small piece Ginger *grated
1/2 Tomato *cut into small pieces
2 cups Chicken Stock OR Stock of your choice
Salt to taste
1 tablespoon Soy Sauce *optional
Rice Vinegar OR Tamarind for extra sourness *optional
4 to 6 Dumpling Wrappers *cut into the size that is easy to eat
Finely chopped Spring Onion OR some Coriander Leaves

  1. Heat Oil in a saucepan, cook Onion for several minutes or until slightly caramelised. Add Curry Powder, Garlic and Ginger, and stir. Add Tomato and stir for a few minutes.
  2. Add Stock and bring to the boil. Season with Salt and Soy Sauce (*optional). *Note: To add extra sourness, you can add some Rice Vinegar OR Tamarind.
  3. Just before you serve the soup, add Prawns and Dumpling Wrappers, and cook for a few minutes OR until Prawns and Dumpling Wrappers are cooked. It won’t take long.
  4. Add some finely chopped Spring Onion OR Coriander, and enjoy.