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Thai prawn coconut soup
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.
Ingredients
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
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.
Video
Thai prawn coconut soup
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Reviews & ratings
Average global rating:
(1163)
Reviews in English (893)
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
I'm the one that submitted this recipe and I just wanted to add a little note: If you can't find lemongrass, most stores carry lemongrass paste. It's not as good as fresh lemongrass, but at least you will get some of the flavor. Also, I've discovered that adding basmati rice that is a little toasted or crispy adds another really great element to this soup. One more thing, my recipe calls for minced lemongrass because we like the texture and crunch of it. However, some people might not, so you can just put the whole stalks in a take them out when ready to eat. Thanks for all the great reviews! EDIT: My recipe calls for 2 teaspoons of curry paste because I used incredibly spicy paste. Lately I am not able to find that particular brand and most red curry pastes on the market are not very spicy. So add to taste and according to how spicy the paste is that you have. - 07 Dec 2008 (Review from Allrecipes US | Canada)
This Was So GOOD! I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Infuse WIth Flavor And Be Tender). Also Added Rice Noodles (I Suggest Boiling Them Separatly, Then Adding Them To A Bowl With The Soup Placed On Top- The Noodles Will Suck Up The Broth If You Add The Dried Noodles To Cook In The Soup.) So Good, Could Also Add Bean Sprouts Or Anything Else You Can Think Of!!! - 17 Jun 2008 (Review from Allrecipes US | Canada)