Prawn soup

Prawn soup

Prawn mee with whole shrimp
Type	Soup
Serving temperature	Hot
Main ingredients	Prawns
Variations	Chupe de camarones, kaeng som kung, Penang Prawn Mee, rækjusúpa, shrimp chowder, tom yum goong

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, among others. 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.

Rækjusúpa is a shrimp soup in Icelandic cuisine prepared using shrimp, fish such as haddock, bacon, cream, corn, celery and other ingredients. It has been described as having a sweet and smoky flavor. Frozen shrimp can be used to prepare the dish.

Penang Prawn Mee, also referred to as har mee, is a prawn soup that is a dish in Malaysian cuisine, and it is a specialty of Penang, Malaysia. The shells and heads of prawns are typically used to prepare the for this soup.Penang Prawn Mee is a street food in Penang.

Caldo de camarones is known in Mexico as a shrimp-only dish. It is a variant of the common dish caldo de siete mares (seven seas soup).

Chupe de camarones (American English: "shrimp soup") is a common dish in Peru, and is a traditional part of Peruvian cuisine. The basic ingredients in the dish are river prawns, fish, potatoes, eggs, milk, oregano and chili peppers. Freshwater crayfish from rivers are also used to prepare Chupe de camarones in Peru. It has been described as having the consistency of a chowder. In July 2016 in Lima, Peru, a resolution was proclaimed by chefs and local owners of picanterías and restaurants for a chupe de camarones week in honor of the dish, which occurred from July 10–16, 2016, in restaurants in Lima, Tacna and Arequipa. The initiative was officially announced at a press conference in Lima. The proposal was supported by the Faculties of Tourism, Psychology and Sciences of Communication at the University of San Martín de Porres.