Thai Prawn Coconut Soup

Thai Prawn Coconut Soup


3 people made this

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
  • 1 litre 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

Preparation:35min  ›  Cook:30min  ›  Ready in:1hour5min 

  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 then simmer for 15 minutes.
  2. Stir in the coconut milk and mushrooms then cook and stir until the mushrooms are soft, about 5 minutes. Add the prawns then cook for 5 minutes or until pink and opaque.
  3. Remove from heat and stir in the lime juice and salt then garnish with fresh coriander.

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Reviews (1)


Easy to make and the flavour is great. I added rice noodles to give just a bit more body as a main. - 08 Oct 2016

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