Prawn Soup with Lemongrass

Name: Prawn Soup with Lemongrass
Cuisine: Indian

Global • Eggetarian

135

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Prawn Soup with Lemongrass (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

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.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: shellfish

Ingredients(for 1 medium bowl (approx. 200 ml))

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) - optional
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) - optional

Instructions

1
Wash and clean the prawns thoroughly. Remove shells and devein, if not done already. Set aside.
5 minutes
Use small, fresh coastal jhinga for best flavor.
2
In a deep pan (pateela), add 3 cups of water. Add lemongrass, ginger, garlic, and green chilli. Bring to a boil.
5 minutes
Bruise lemongrass stalks with the back of a knife for maximum aroma.
3
Add sliced onions and carrot to the boiling water. Cook on medium heat until vegetables soften, about 5 minutes.
5 minutes
Carrot adds natural sweetness and nutrients, but can be skipped for a lighter soup.
4
Add cleaned prawns to the pan. Simmer for 5-7 minutes, until prawns turn pink and are cooked through.
7 minutes
Do not overcook prawns to keep them tender.

Why This Dish 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.

This Prawn Soup with Lemongrass is low in calories and rich in lean protein, making it ideal for weight management and muscle repair. Prawns provide essential amino acids, vitamins B12 and E, and minerals such as zinc, iron, and selenium. Lemongrass is known for its antioxidant properties and digestive benefits. The addition of ginger, garlic, and fresh herbs further boosts immunity and aids digestion, while minimal oil ensures low saturated fat content.

Pro Tips

💡Tip 1: Use fresh, local prawns for the best taste and texture.
💡Tip 2: Do not overcook prawns—they cook quickly and stay juicy if simmered gently.
💡Tip 3: Bruise lemongrass stalks before adding to the soup to release more flavor.