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.
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
2 tablespoons fresh lime juice
salt to taste
4 tablespoons chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:35min › Cook:30min › Ready in:1hr5min
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.
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.
Remove from heat and stir in the lime juice and salt; garnish with fresh coriander.
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