Prawn soup

Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang Prawn Mee in Malaysia, Peruvian chupe de camarones, Thai kaeng som kung and Mexican caldo de camarones, among others. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.

Prawn soup
Prawn mee with whole shrimp
TypeSoup
Serving temperatureHot
Main ingredientsPrawns
VariationsChupe de camarones, kaeng som kung, Penang Prawn Mee, rækjusúpa, shrimp chowder, tom yum goong

Varieties by country

Iceland

Rækjusúpa is a shrimp soup in Icelandic cuisine prepared using shrimp, fish such as haddock, bacon, cream, corn, celery and other ingredients.[1] It has been described as having a sweet and smoky flavor.[1] Frozen shrimp can be used to prepare the dish.[1]

Malaysia
Penang Prawn Mee, a Malaysian prawn soup

Penang Prawn Mee, also referred to as har mee, is a prawn soup that is a dish in Malaysian cuisine, and it is a specialty of Penang, Malaysia.[2][3][4] The shells and heads of prawns are typically used to prepare the stock for this soup.[4][5] Penang Prawn Mee is a street food in Penang.[4]

Mexico

Caldo de camarones is known in Mexico as a shrimp-only dish.[6] It is a variant of the common dish caldo de siete mares (seven seas soup).

Peru
Chupe de camarones

Chupe de camarones (American English: "shrimp soup") is a common dish in Peru, and is a traditional part of Peruvian cuisine.[7][8] The basic ingredients in the dish are river prawns, fish, potatoes, eggs, milk, oregano and chili peppers.[9] Freshwater crayfish from rivers are also used to prepare Chupe de camarones in Peru.[10][8] It has been described as having the consistency of a chowder.[11] In July 2016 in Lima, Peru, a resolution was proclaimed by chefs and local owners of picanterías and restaurants for a chupe de camarones week in honor of the dish, which occurred from July 10–16, 2016, in restaurants in Lima, Tacna and Arequipa.[12][13] The initiative was officially announced at a press conference in Lima.[12][13] The proposal was supported by the Faculties of Tourism, Psychology and Sciences of Communication at the University of San Martín de Porres.[12][13]

Philippines

Sinigang na hipon is a tamarind-based sour soup served in the Philippines. It is made with shrimps or prawns, onions, water spinach, radishes, tomatoes, and long green chili peppers, and usually seasoned with fish sauce.[14]

Thailand

Kaeng som kung, also referred to as kaeng som or gaeng som (Thai: แกงส้ม), is a soup dish in Thai cuisine that originated in southern Thailand.[lower-alpha 1] It is a spicy and sour soup prepared with prawns, vegetables and curry spices.[16]

Tom yum goong (sour prawn soup), also referred to as tom yum and tom yam (Thai: ต้มยำ), is a Thai soup dish.[17][18] It is a spicy soup prepared with a clear and light broth.[18]

  • Thai prawn soups
  • Kaeng som kung
  • Tom yum goong, a Thai prawn soup

United States
Shrimp chowder

Shrimp chowder is a dish that is prevalent in the Gulf states of the United States.[19] It is prepared in typical chowder fashion, using milk or cream, potatoes, onion, shallots, celery, broth or stock, and shrimp.[19] Additional ingredients are also sometimes used.[19] Shrimp chowder is also prepared in the U.S. state of Maine.[20]

Mass-production

Cream of shrimp soup is a mass-produced canned soup product in the United States.[21] The Campbell Soup Company manufactures and markets a condensed cream of shrimp canned soup.[21] Circa the 1960s, the Campbell Soup Company manufactured and marketed a frozen cream of shrimp soup.[22] In addition to being consumed as a soup, prepared cream of shrimp soup can be used as an ingredient in dishes such as seafood meat molds and in crawfish pie.[23][24]

  • A prawn and noodle soup
  • A spicy prawn and noodle soup
  • Tougan shrimp soup

See also

Notes
  1. "...and serves a few southern Thai dishes such as kaeng som kung (“sour prawn ..."[15]

References
  1. Underwood, York (November 10, 2015). "Soup Tuesday: Rækjusúpa, Icelandic Shrimp Soup". Reykjavík Grapevine.
  2. Cook, D.; Cook, D. (1994). Malaysia, Land of Eternal Summer. Wilmette Publications. p. 79. ISBN 978-983-99908-0-5.
  3. Low, Christina (6 February 2014). "Ah Choon's Penang Prawn Mee". The Star.
  4. Kitchen, Leanne (March 20, 2017). "Prawn noodle soup (Penang hokkien mee)". SBS. Retrieved March 28, 2017.
  5. Hui, S.L.; Griffiths, S. (2004). Queen Victoria Market: History, Recipes, Stories. Wakefield Press. p. 45. ISBN 978-1-86254-601-1.
  6. Schneider, D.; Caruso, M. (2012). The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites. Ten Speed Press. p. 12. ISBN 978-1-60774-316-3.
  7. Natella, A.A. (2008). Latin American Popular Culture. McFarland. p. 172. ISBN 978-0-7864-5148-7.
  8. Peschiera, E. (2010). Secrets of Peruvian Cuisine. Wine Appreciation Guild (CA). p. 48. ISBN 978-1-935879-68-8.
  9. Kennedy, M. (2008). DK Eyewitness Travel Guide: Peru. EYEWITNESS TRAVEL GUIDES. Dorling Kindersley US. p. 287. ISBN 978-0-7566-5066-7.
  10. Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 266. ISBN 978-0-313-37626-9.
  11. Peterson, J.B.; Soltvedt, B.C.; Chwae, S. (2006). Eat Smart in Peru: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure. Eat Smart in Peru. Ginkgo Press. p. 22. ISBN 978-0-9641168-0-1.
  12. "Chupe de camarones: ¿el próximo plato de bandera?". La Republica (in Spanish). July 8, 2016. Retrieved March 28, 2017.
  13. "Semana del Chupe de Camarones se celebrará en Lima, Tacna y Arequipa". La Republica (in Spanish). July 5, 2016. Archived from the original on March 28, 2017. Retrieved March 28, 2017.
  14. "Sinigang na Hipon sa Sampaloc". Panlasang Pinoy. Retrieved 17 April 2017.
  15. The Rough Guide to Thailand's Beaches and Islands. Rough Guide to... Rough Guides. 2015. p. 376. ISBN 978-0-241-25131-7.
  16. "Sour Curry with Shrimp (Kaeng Som Kung)". Saveur. February 26, 2015. Retrieved March 28, 2017.
  17. Kafka, B. (1998). Soup: A Way of Life. Artisan. p. 232. ISBN 978-1-57965-125-1.
  18. McGruther, J. (2016). Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them. Potter/TenSpeed/Harmony. p. 138. ISBN 978-1-60774-932-5.
  19. Hooker, R.J. (1978). The Book of Chowder. Harvard Common Press. p. 129. ISBN 978-0-916782-10-8.
  20. "Maine Shrimp Chowder". Saveur. February 1, 2007. Retrieved March 28, 2017.
  21. "You Won't Believe that These Campbell's Condensed Soups Still Exist". The Daily Meal. December 11, 2014. Retrieved March 28, 2017.
  22. "Potato Chipper". 1961. Volumes 21–22. Potato Chip Institute International. p. 78.
  23. Burnham, Emily (November 20, 2014). "Family recipe: Crab Meat Mold". The Bangor Daily News. Retrieved March 28, 2017.
  24. "Gourmet Galley: Crawfish Pies recipe". The Advocate. July 7, 2016. Retrieved March 28, 2017.
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