Thai prawn coconut soup

    Thai prawn coconut soup


    502 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