Tom Kha (Thai prawn and rice noodles soup)

    25 min

    This soup is a great dish for an autumn evening. The freshness from the lemon juice, ginger and lemongrass cut through the creaminess of coconut milk.


    Yorkshire, England, UK
    1 person made this

    Serves: 2 

    • 250ml Thai coconut milk
    • 1/3 green chilli, finely chopped
    • 2 tablespoons minced red or yellow pepper
    • 1 cherry tomato, quartered
    • 1/2 tablespoon minced root ginger
    • 1/2 tablespoon mince lemongrass
    • 1/2 tablespoon fish sauce
    • 1 teaspoon honey
    • 75g raw king prawns, peeled
    • 50g rice noodles
    • 1/2 tablespoon lemon juice
    • 1 teaspoon oyster sauce
    • 1/2 spring onion, finely sliced

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Put the coconut milk, green chilli, red or yellow pepper and cherry tomato into a pan and bring it to the boil. Turn the heat down to a simmer.
    2. Add the root ginger, lemongrass, fish sauce and honey. Mix gently then add the prawns. Leave the soup to gently simmer.
    3. Cook the rice noodle according to the instruction on the package. Drain and transfer to bowls.
    4. Pour the soup over the noodles and served garnished with the spring onion.


    Use 1/2 of the fresh chilli if you like it really spicy. For an authentic taste, you can also use a fresh galangal instead of root ginger.

    See it on my blog

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