Sopa de Lacassá


Prawn soup

This soup is made only with prawns, and traditionally is eaten on Christmas eve and Good Friday. Despite its name, it bears little resemblance to the Southeast Asian dish laksa.

Sopa de Lacassá from Maria Celestina de Mello e Senna

1 lb | ½kg of small prawns
1 packet of Chinese white rice noodles (mai fun)
Spring onions


Wash and peel the prawns and season with salt and pepper. Cook their shells in water and strain.

Scald the rice noodles.

Sauté the spring onions with the balichão and, when well cooked, briefly add the prawns and then the stock from the shells. Lastly, add the rice noodles gradually; because the noodles absorb water rapidly, take care that it does not become gluggy.

Variation: Instead of just boiling the shells, fry them over high heat in about 3 tbsp of olive oil before adding water to finish cooking them.
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