Prawn Broth | Soup Recipe To Use As A Base

This prawn broth recipe makes for a great soup base for any shellfish.

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
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Prawn Broth

Recipe Category: Soup


  • 15 mls olive oil
  • 3 baby leeks sliced green part set aside
  • 1 chilli cut in half
  • 1 garlic clove sliced
  • 500 g prawns heads removed
  • 500 mls vegetable stock
  • 500 mls chicken stock
  • 3 carrots sliced
  • 5 mls soy sauce
  • 5 mls crushed ginger
  • 50 g sugar snap peas sliced in half
  • 100 g baby corn sliced into thirds
  • Salt and freshly ground black pepper to season


  • 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
  • Add the prawn heads and cook until pink
  • Lightly crush them before removing from the pot, together with the chilli
  • Add the stock, the carrots, the soy sauce and the ginger and bring to the boil
  • Reduce the heat and simmer until the carrots are soft – about 30 minutes
  • Add the leeks, the peas and the corn and bring to a gentle boil
  • Add the prawns and allow to cook through
  • Adjust the seasoning before serving


I had some left over mushrooms from my Mushroom and Chocolate Soufflé and so I added them to the broth

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