Spicy pork and prawn soup

This spicy pork and prawn soup is full of punchy Asian-inspired flavours and ingredients. A recipe that's sure to kick-start your taste buds on chilly winter evenings

By Jennene Plummer
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon vegetable oil
  • 400 gram pork belly strips, rind removed, finely diced (see tips)
  • 2 clove garlic, crushed
  • 2 tablespoon Korean chilli paste
  • 4 cup chicken stock
  • 16 medium prawns, peeled, deveined, tails on
  • 2 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • finely sliced spring onions to serve


  • 1
    In a saucepan, heat oil on medium. Brown pork for 2-3 minutes, then add garlic and paste, cooking for 2-3 minutes, stirring continuously.
  • 2
    Pour in stock and bring to the boil. Reduce heat to low. Stir in prawns and simmer for 4-5 minutes until cooked.
  • 3
    Mix in sauce and oil. Serve hot soup ladled into bowls topped with spring onions.


  • For an extra burst of protein, serve this soup topped with a freshly poached egg. - Ask your butcher to slice the pork belly into rashers