Curried Prawn Bisque

    Curried Prawn Bisque


    97 people made this

    About this recipe: A wonderfully creamy and lightly spiced soup. Cooked prawns are added to a curried cream soup base. Serve with fresh crusty bread. You can also use any other shellfish, such as lobster or crab.

    Serves: 4 

    • 50g butter
    • 4 tablespoons finely chopped onion
    • 4 tablespoons finely chopped celery
    • 1 garlic clove, finely chopped
    • 3 tablespoons plain flour
    • 1 tablespoon curry powder
    • 1/4 teaspoon paprika
    • 1 tablespoon tomato puree
    • 850ml chicken stock
    • 225g cooked prawns
    • 125ml single cream
    • salt and pepper to taste
    • 4 tablespoons brandy
    • 2 spring onions, finely chopped

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt the butter in a large pot over medium heat. Stir in the onion, celery and garlic; cook 5 minutes or until tender. Mix in flour, curry powder, paprika and tomato puree. Gradually stir in chicken stock. Bring to the boil. Reduce heat to low and simmer 15 minutes.
    2. Stir prawns into the pot, reserving 4 prawns to place on top of each serving. Mix in cream. Season with salt and pepper and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with spring onions and top with reserved prawns.
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    Reviews in English (77)


    Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice.  -  27 Aug 2006  (Review from Allrecipes US | Canada)


    I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty.  -  11 Mar 2011  (Review from Allrecipes US | Canada)


    This was a very good and pretty easy-to-make recipe. It also had an "elegant" feel to it. I'd never bought chicken stock before, but I managed to find some at my store. I bought some medium-size (51-60 count) shrimp, since the recipe didn't specify a size, and I thought they might be too big for this recipe, but I thought they worked nicely. Also, I wasn't sure if I should have left the tails on (some shrimp recipes do, some don't, and I don't know what the "rules" are), so I took the tails off. However, I thought the brandy overpowered the other flavors quite a bit. Maybe a higher-quality brandy than what I had on hand would've tasted better, or maybe I should just have reduced the quantity. In the end, though, this was the first recipe I've added to my recipe box in quite a while. I just may try it again, this time with crab/lobster (and sherry), as the recipe description suggests. Thanks for a great recipe!  -  07 Sep 2006  (Review from Allrecipes US | Canada)

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