Spicy tomato soup with crispy shrimp rolls


spicy tomato soup shrimp

An asia-inspired tomato soup recipe

Given the amount heavy meals we had in the past weeks, I thought it’s time for some lighter dishes. The plan is to stick to soups and salad next week – and this spicy tomato soup is a really good one.

And the crispy shrimp spring rolls fit very well but can easily be exchanged by grilled shrimps if you prefer it even lighter. I like the idea of serving soups in glasses – it makes them look a little bit more special. For this tomato soup with its many spices and flavours I think a preserving jar with lid and rubber seal is just perfect – you can serve it closed and when it’s opened at the table, a mouth-watering cloud of flavours escape…

Recipe for spicy tomato soup with crispy shrimp rolls

For 6 200ml glasses


For the soup:

  • 4 shallots
  • 2 garlic cloves
  • 1 red chili pepper
  • 3 stalks of lemongrass
  • 40g ginger
  • 1tpsp olive oil
  • 2kg very ripe tomatoes (or equivalent amount of canned tomatoes)
  • 750ml vegetable stock
  • fish sauce
  • brown sugar
  • lime juice

For the shrimp rolls:

  • 8 tiger prawns without shell
  • 1 egg white
  • 1 tbsp of finely chopped ginger
  • 1 tbsp finely chopped lemongrass
  • 1 tbsp finely chopped basil
  • 1/2 finely diced red chili pepper
  • 1 tsp fish sauce
  • 8 springroll wrappers
  • 1 egg yolk
  • oil to deep fry (coconut or peanut oil work well)
  1. For the tomato soup, dice shallots, garlic, lemon grass and ginger finely. Slice chili pepper in very thin match sticks. Fry in very hot oil.
  2. Add the chopped tomatoes and add vegetable stock.
  3. Season with fish sauce and sugar and let simmer for 30 minutes. Pass through a not too fine sieve (I used a food mill/ “Flotte Lotte” which worked very well). Season with lime juice and potentially more fish sauce.
  4. For the shrimp rolls, chop the shrimps finely. Mix with egg white, ginger, lemongrass, basil, chili pepper and fish sauce.
  5. crispy spring rolls

    Crispy shrimp spring rolls

    Brush the edges of the springroll wrappers with egg yolk.

  6. Put one tbsp of shrimp mix on each wrapper and fold over the sides and roll tightly.
  7. Fry in hot oil (ca. 180°C) until golden brown, take out and place on a plate with kitchen paper.
  8. Pour tomato soup in glasses, garnish with basil leaves. Serve crispy spring rolls on the side.


This is a recipe from one of my favourite cooking books: “Alles klar” by Tanja Grandits. She presents a lot of great recipes – and everything is either prepared or served in glasses.

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