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

- Indian


- 2

Cooking Time

-00-05 Min


- Medium

Preparation Time

- 10 Min


  • 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


  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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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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