Prawn soup

Last updated
Prawn soup
Prawn mee with whole shrimp.jpg
Prawn mee with whole shrimp
Type Soup
Serving temperatureHot
Main ingredients Prawns
VariationsChupe de camarones, kaeng som kung, Penang Prawn Mee, rækjusúpa, shrimp chowder, tom yum goong

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. 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.

Contents

Varieties by country

Iceland

Rækjusúpa [ˈraiːcʏˌsuːpa] 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 Har Mee.jpg
Penang prawn mee, a Malaysian prawn soup

Penang prawn mee, also referred to as har mee, is a prawn soup 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.jpg
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]

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. [a] 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]

United States

Shrimp chowder Shrimp chowder.jpg
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]

See also

Notes

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

Related Research Articles

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<span class="mw-page-title-main">Chowder</span> Category of soups

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

<span class="mw-page-title-main">Laksa</span> Spicy noodle dish from Southeast Asia

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam.

<span class="mw-page-title-main">Hokkien mee</span> Southeast Asian noodle dish

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<span class="mw-page-title-main">Mee siam</span> Southeast Asian noodle dish

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<span class="mw-page-title-main">Chupe</span> Variety of stew

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<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

<span class="mw-page-title-main">Thai curry</span> Dishes in Thai cuisine made with curry paste

Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried spices.

<i>Kaeng som</i> Fish curry dish

Kaeng som, gaeng som, Asam rebus, or Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar to sweeten the curry.

<span class="mw-page-title-main">Tom yum</span> Thai soup

Tom yum or tom yam is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. The name "tom yam" is composed of two words in the Thai language. "Tom" refers to the boiling process, while "Yam" means mixed. Historian Giles Milton contends that the origins of "Tom Yum" can be traced back to India, where there is a variation of hot and sour shrimp soup known as "sour prawn soup". In Thailand, Tom Yam is available in various types, with the most popular being "Tom Yam Nam Khon", or Creamy Tom Yam Soup, and "Tom Yam Nam Sai", or Clear Tom Yam Soup. This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood.

<span class="mw-page-title-main">Hot and sour soup</span> Chinese soup with sour and spicy ingredients

Hot and sour soup is a popular example of Chinese cuisine. Although it is said to be originated in Sichuan, this is actually a variant of hulatang or "pepper hot soup" (胡辣汤) with added vinegar to enhance the sourness. This variation is found in Henan province, and in Henan cuisine itself. Also popular in Southeast Asia, India, Pakistan and the United States, it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example, the American-Chinese version can be thicker as it commonly includes corn starch, while in Japan, sake is often added.

<span class="mw-page-title-main">Wonton noodles</span> Cantonese noodle dish

Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

<span class="mw-page-title-main">Tom som</span> Thai soup

Tom som is a sour soup of Thai origin which usually contains seafood or chicken.

References

  1. 1 2 3 Underwood, York (November 10, 2015). "Soup Tuesday: Rækjusúpa, Icelandic Shrimp Soup". Reykjavík Grapevine.
  2. ↑ 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. 1 2 3 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. 1 2 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. 1 2 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. 1 2 3 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. 1 2 "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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