Polydish city guide
Best Prawn soup in London
“Prawn soup takes broth, cream, or chowder form across Malaysia, Peru, Thailand, and Mexico.”
What the real thing tastes like
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.
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Prawn soup arrives in as many forms as there are waters to catch them from—broth-based, cream-laden, thick with chowder body. Whether you're eating Penang prawn mee or Mexican caldo de camarones, the dish centers on one constant: fresh prawns doing the heavy lifting. In North America, you'll find it streamlined into canned and frozen cream versions, convenient but a world away from the regional variations that make this soup feel alive across continents.
Order it here when it has
- regional diversity
- multiple preparation methods
- widely distributed
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