Waitrose and Partners
Lemongrass, prawn & wild rice soup

Lemongrass, prawn & wild rice soup

A veg-filled prawn and rice soup with pak choi, mangetout and carrot that makes a great leftovers lunch, too.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 500ml Cooks' Ingredients Vegetable Stock
  • 4 lemongrass stalks, sliced in half lengthways
  • 250g pack Ben's Original Long Grain & Wild Rice
  • 1 large carrot, peeled and thinly sliced
  • 160g No.1 Sweet Sprouting Cauliflower, trimmed up to the tops
  • 100g trimmed mangetout
  • 1 head Pak Choi, roughly chopped
  • ½ x 28g pack coriander, roughly choppped
  • 150g cooked extra large king prawns
  • 1 lime, juice, plus extra wedges to serve


  1. Bring the vegetable stock to the boil in a saucepan and add the lemongrass. Cover, then simmer over a medium heat for 15 minutes. Meanwhile, cook the rice according to pack instructions and set aside.

  2. Remove the lemongrass from the stock and discard. Add the carrot and cauliflower and simmer for 5 minutes. Add the mangetout, pak choi, coriander, prawns and cooked rice and simmer for an additional 5 minutes. Add the lime juice and season. Serve with lime wedges to squeeze over. Try with reduced salt soy sauce drizzled over, if you like.

Cook’s tip

This makes a great lunch, so save any leftover soup in a plastic tub and place in the fridge for the next day.


Typical values per serving when made using specific products in recipe


1,634kJ/ 387kcals



Saturated Fat












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