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This mildly spiced clear prawn soup, prepared primarily using prawn stock, boiled rice noodles is perfect for those who dig seafood and is the perfect appetizer for a rainy night.
Gurdip Kohli Punj's Jhinga Soup recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-1-5 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 3 to 4 tbsp oil
  • 1 tbsp chopped onion
  • ½ tsp chopped green chillies
  • 1 cup prawn stock
  • 1 tsp soup cubes
  • 1 tsp black pepper powder
  • 1 cup sliced carrots
  • ½ cup chopped red and yellow bell peppers
  • 6 to 8 blanched mushrooms
  • 1 cup rice noodles
  • boiled
  • 1 cup prawns
  • salt to taste
  • For Garnish black pepper crushed

HOW TO PREPARE JHINGA SOUP

  1. 1

    Heat oil in a cooking pot and saute onion garlic and green chillies (all chopped).
  2. 2

    Pour the prawn stock into the pot and add some soup cubes to give it a taste.
  3. 3

    Stir well.
  4. 4

    Add salt, black pepper powder, sliced carrots, chopped red and yellow bell peppers and blanched mushrooms.
  5. 5

    Add some boiled rice noodles and stir again.
  6. 6

    To the boiling stock, add prawns.
  7. 7

    Mix well and cook for three minutes.
  8. 8

    Transfer it to a soup bowl.
  9. 9

    Sprinkle some crushed black pepper and serve.
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