How to Make Prawn Soup with Lemongrass (Traditional & Healthy Version)
Prawn Soup with Lemongrass is a light, aromatic snack rooted in India’s vibrant coastal cuisine, especially popular in regions like Kerala, Goa, and West Bengal, where fresh seafood is a staple. This soup brings together the subtle sweetness of fresh prawns (jhinga) with the citrusy, refreshing notes of lemongrass, a herb used in many Ayurvedic and regional Indian preparations. The gentle simmering of the broth releases a bouquet of flavors, with hints of ginger (adrak), garlic (lahsun), and green chillies, creating a nourishing bowl that soothes and satisfies. In Indian homes, such clear soups are not only enjoyed as a light snack or appetizer but are also served during monsoon and festival gatherings, such as Gudi Padwa or Onam, where local seafood takes center stage. Prawn Soup with Lemongrass is a perfect choice if you’re looking for a dish that is both low in calories and high in nutrients, making it ideal for those tracking their daily intake. The vibrant flavors, minimal oil, and protein-rich prawns make it a wholesome, health-conscious option for the entire family. Whether you’re celebrating a special occasion or just seeking a comforting, healthy meal, this prawn soup combines the best of Indian coastal traditions with a focus on wellness—delivering robust taste without compromising on nutrition. Its light consistency and fragrant aroma make it a popular choice as a snack or a starter before the main meal.
Ingredients
- 150 grams Fresh prawns (jhinga), cleaned and deveined
- 2 Lemongrass stalks (chopped, tender part only)
- 1 inch Ginger (adrak) (sliced thinly)
- 3 cloves Garlic (lahsun) (crushed)
- 1 Green chilli (slit lengthwise)
- 1 small Onion (sliced)
- 1/2 Carrot (julienned)
- 2 tbsp Fresh coriander (dhaniya) leaves (chopped)
- to taste Salt
- 1/2 tsp Black pepper powder (freshly ground)
- 3 cups Water
- 1 tsp Lime juice (freshly squeezed)
Step-by-step instructions
Step 1 · Wash and clean the prawns thoroughly
Wash and clean the prawns thoroughly. Remove shells and devein, if not done already. Set aside.
Step 2 · In a deep pan (pateela)
In a deep pan (pateela), add 3 cups of water. Add lemongrass, ginger, garlic, and green chilli. Bring to a boil.
Step 3 · Add sliced onions and carrot to the boiling water
Add sliced onions and carrot to the boiling water. Cook on medium heat until vegetables soften, about 5 minutes.
Step 4 · Add cleaned prawns to the pan
Add cleaned prawns to the pan. Simmer for 5-7 minutes, until prawns turn pink and are cooked through.
Step 5 · Season with salt and black pepper
Season with salt and black pepper. Simmer for another 2 minutes to integrate flavors.
Step 6 · Turn off heat
Turn off heat. Add fresh coriander (dhaniya) and lime juice. Stir gently.
Step 7 · Strain soup if you prefer a clear broth
Strain soup if you prefer a clear broth, or serve as is with all the veggies and prawns.
Why this recipe is healthy
Choosing this prawn soup helps maintain a balanced diet, as it offers a high protein-to-calorie ratio, supports satiety, and is light on carbohydrates and fats. The natural flavors from lemongrass, ginger, and coriander ensure that you don’t need heavy cream or unhealthy fats for taste. This makes it a heart-friendly, diabetic-friendly, and weight loss-friendly snack option, perfect for those tracking their macros or calories.
A note on tradition
Coastal regions of India, like Kerala and Goa, feature prawn-based soups and broths during festivals and family gatherings. Lemongrass, known locally as 'hare chai ki patti', is often used in Ayurvedic drinks and adds a unique twist to traditional seafood recipes. This soup is especially popular during monsoon season, when fresh prawns are in abundance and warm, light soups are cherished. It is commonly served as a starter or light snack before the main meal.