Be inspired by ♥ Prawn Broth

I love making broths for supper. It has been a long and wet winter and on a cold night, nothing seems to warm the soul as much as a hearty dish of warm something! Most often than not, that something is a broth. Other nights, Dave will choose to make roasted vegetables. I always have vegetable stock in my freezer but more often than not, I cook on a whim and so I also keep boxed stock in my pantry – it is organic and probably more cost efficient to buy than making from scratch. This is a must have pantry ingredient in my opinion, but if you would rather make your own, I get it! I keep a box each of chicken, beef and vegetable stock, and depending on what flavour broth I am looking for determines which stock I use. It also means making dinner is quick and easy and if I have been working late that is important as I don’t want to come home from a long day to be faced with a long cooking time.

Do you buy or make your own stock?

"Prawn Broth"

Prawn Broth

Prawn Broth
  • 15mls olive oil
  • 3 baby leeks sliced, green part set aside
  • 1 chilli cut in half
  • 1 garlic clove, sliced
  • 500g prawns, heads removed
  • 500mls vegetable stock
  • 500mls chicken stock
  • 3 carrots, sliced
  • 5mls soy sauce
  • 5mls crushed ginger
  • 50g sugar snap peas, sliced in half
  • 100g baby corn, sliced into thirds
  • Salt and freshly ground black pepper to season
  1. Heat the olive oil in a pot and sauté the green bits of the leeks with the garlic and chilli until the leeks are soft
  2. Add the prawn heads and cook until pink
  3. Lightly crush them before removing from the pot, together with the chilli
  4. Add the stock, the carrots, the soy sauce and the ginger and bring to the boil
  5. Reduce the heat and simmer until the carrots are soft – about 30 minutes
  6. Add the leeks, the peas and the corn and bring to a gentle boil
  7. Add the prawns and allow to cook through
  8. Adjust the seasoning before serving
Cooks Notes
I had some left over mushrooms from my Mushroom and Chocolate Soufflé and so I added them to the broth

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Recipe For Prawn Broth, 9.3 out of 10 based on 4 ratings


Recipe For Prawn Broth — 47 Comments

  1. Pingback: Sweet and Sour Fish and the 5:2 Diet « Under the Blue Gum tree

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    Keep up the posts!

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  3. Hi there. This week’s Food on Friday is all about prawns and shrimp dishes. So it would be great if you linked this in. This is the link . Have a good week.

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  4. I agree – broth and soup is so wonderfully warming and filling for dinner! I tend to make my own stock, but usually have some frozen homemade or store-bought fresh stock in the freezer just in case!

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  5. This is such a flavorful broth. Never tried making it at home. I used to make chicken stock at home but have now stopped because it turns out to be very expensive.
    This is something I could attempt.

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  6. oooh! This is an interesting prawn broth! I don’t think I’ve ever had it like this before. So used to the Asian style one! haha… Or the western prawn bisque! It looks so good and healthy Tandy!!

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  7. Waw: a prawn broth! what a georgous & very tasty creation! I have never made my own broth before! Maybe, this is the recipe to win me over!

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  8. This sounds lovely Tandy and I as am jumping on the bandwagon and trying the 5:2 diet that everyone is blogging about, I reckon this could be a suitably low-calorie dish for my fast days.

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      • Just made and devoured this! What a fabulously tasty dish and only about 200 calories a portion too. Loved the idea of extracting all the flavour from the prawn heads. A gorgeous soup and one I will definitely be making again. Thanks for sharing the recipe.

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  9. I do both. Whenever we have a whole chicken, I’ll make stock from the carcass and store it in the freezer. For all other stocks, it’s shop bought. We’ve such a collection of them that we’re going to have to stop accumulating them! I’ve Knorr stocks, Essential Cuisine stocks, Marigold stocks, Oxo beef stock (is there any better? lol) and so it goes on.

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  10. This looks super yummy! *hopes Tandy does not faint when she sees her comment*

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  11. If I haven’t made a stock, I use powdered Marigold Swiss Vegetable stock. I can’t get it in France, and I always ask visitors from the UK to bring a couple of tubs with them.

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