Thai prawn coconut soup

Thai prawn coconut soup


498 people made this

About this recipe: A delicious Thai soup packed with flavours of coconut, ginger and lemongrass. Easy to make for a midweek supper, especially if you use peeled prawns.


Serves: 8 

  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh root ginger
  • 1 stick lemongrass, minced
  • 2 teaspoons red curry paste
  • 1L chicken stock
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown soft sugar
  • 3 (400ml) tins coconut milk
  • 225g fresh shiitake mushrooms, sliced
  • 450g prawns, peeled and deveined
  • To serve
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 4 tablespoons chopped fresh coriander

Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

  1. Heat the oil in a large saucepan over medium heat. Cook and stir the ginger, lemongrass and curry paste in the oil for 1 minute. Slowly pour the chicken stock over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
  2. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the prawns; cook for 5 minutes or until pink and opaque.
  3. Remove from heat and stir in the lime juice and salt; garnish with fresh coriander.


Watch the video!
Watch the video!

Recently viewed

Reviews (1)


Used half-measures as there are only 2 of us in this house. Used regular mushrooms instead of Shitake as we can't get them here in Egypt. Absolutely phenomenal soup - delicious - 2 large bowls each from the half-recipe. This one is a keeper for sure. - 29 Jul 2016

Write a review

Click on stars to rate