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Thai Prawn Soup

AuthorAnnabel
RatingDifficultyBeginner

If you are a real lover of spicy Thai cuisine, this soup is a perfect match for you. You don't need to get take-away when this is so easy to make at home.

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Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 600 g prawns, cleaned and de-tailed
 6 cups white mushrooms, cleaned and sliced
 4 tbsp tomato purée, unsweetened
 1 tbsp fresh ginger
 2 lemongrass stalks, roughly chopped
 2 juice of 2 limes
 2 juice of 2 lemons
 4 cloves garlic, crushed
 8 tbsp fish sauce
 4 lime leaves
 4 tsp freshly chopped red chilli
 4 tbsp fresh coriander
 1 tsp brown sugar
 4 cups chicken broth/stock
 200 ml coconut milk

What are we cooking today?
1

Authentic, bold, and delicious Thai flavours make this soup irresistible!

As always, adjust the chilli to your spicy taste preference.

Getting started
2

Start by bringing the vegetable stock to the boil.

3

Place the ginger and lemongrass into the boiling water and keep on medium heat. Squeeze in the lemon and lime. Cover with a lid and cook for about 5 minutes.

4

Remove the lid and keep cooking on medium heat. Add mashed garlic, fish sauce, sugar, mushrooms and spoon in tomato purée.

5

Add the prawns to the pot.

Note: You can use either precooked or raw prawns. If you add raw prawns, cook for a few more minutes.

6

Remove the lemongrass, ginger and lime leaves. Now, place the chilli pepper in and cook for another minute or two. The more you cook it, the more spicy it will get.

Note: Again, if you prefer a milder taste, take the chilli out right after this step. Otherwise, you can leave it in the soup for another 10 - 20 minutes and take it out right before you serve the soup.

7

Add the coconut milk but be sure not to boil the soup.

8

Take the soup from heat and add the coriander.

9

Let it cool down a bit and serve hot!

Ingredients

 600 g prawns, cleaned and de-tailed
 6 cups white mushrooms, cleaned and sliced
 4 tbsp tomato purée, unsweetened
 1 tbsp fresh ginger
 2 lemongrass stalks, roughly chopped
 2 juice of 2 limes
 2 juice of 2 lemons
 4 cloves garlic, crushed
 8 tbsp fish sauce
 4 lime leaves
 4 tsp freshly chopped red chilli
 4 tbsp fresh coriander
 1 tsp brown sugar
 4 cups chicken broth/stock
 200 ml coconut milk

Directions

What are we cooking today?
1

Authentic, bold, and delicious Thai flavours make this soup irresistible!

As always, adjust the chilli to your spicy taste preference.

Getting started
2

Start by bringing the vegetable stock to the boil.

3

Place the ginger and lemongrass into the boiling water and keep on medium heat. Squeeze in the lemon and lime. Cover with a lid and cook for about 5 minutes.

4

Remove the lid and keep cooking on medium heat. Add mashed garlic, fish sauce, sugar, mushrooms and spoon in tomato purée.

5

Add the prawns to the pot.

Note: You can use either precooked or raw prawns. If you add raw prawns, cook for a few more minutes.

6

Remove the lemongrass, ginger and lime leaves. Now, place the chilli pepper in and cook for another minute or two. The more you cook it, the more spicy it will get.

Note: Again, if you prefer a milder taste, take the chilli out right after this step. Otherwise, you can leave it in the soup for another 10 - 20 minutes and take it out right before you serve the soup.

7

Add the coconut milk but be sure not to boil the soup.

8

Take the soup from heat and add the coriander.

9

Let it cool down a bit and serve hot!

Thai Prawn Soup
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

 600 g prawns, cleaned and de-tailed
 6 cups white mushrooms, cleaned and sliced
 4 tbsp tomato purée, unsweetened
 1 tbsp fresh ginger
 2 lemongrass stalks, roughly chopped
 2 juice of 2 limes
 2 juice of 2 lemons
 4 cloves garlic, crushed
 8 tbsp fish sauce
 4 lime leaves
 4 tsp freshly chopped red chilli
 4 tbsp fresh coriander
 1 tsp brown sugar
 4 cups chicken broth/stock
 200 ml coconut milk

Directions

What are we cooking today?
1

Authentic, bold, and delicious Thai flavours make this soup irresistible!

As always, adjust the chilli to your spicy taste preference.

Getting started
2

Start by bringing the vegetable stock to the boil.

3

Place the ginger and lemongrass into the boiling water and keep on medium heat. Squeeze in the lemon and lime. Cover with a lid and cook for about 5 minutes.

4

Remove the lid and keep cooking on medium heat. Add mashed garlic, fish sauce, sugar, mushrooms and spoon in tomato purée.

5

Add the prawns to the pot.

Note: You can use either precooked or raw prawns. If you add raw prawns, cook for a few more minutes.

6

Remove the lemongrass, ginger and lime leaves. Now, place the chilli pepper in and cook for another minute or two. The more you cook it, the more spicy it will get.

Note: Again, if you prefer a milder taste, take the chilli out right after this step. Otherwise, you can leave it in the soup for another 10 - 20 minutes and take it out right before you serve the soup.

7

Add the coconut milk but be sure not to boil the soup.

8

Take the soup from heat and add the coriander.

9

Let it cool down a bit and serve hot!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 102
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 2.9g15%
Cholesterol 77mg26%
Sodium 982mg41%
Potassium 270mg8%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.1g5%
Sugars 2g
Protein 11.6g24%

Calcium 3.8%
Iron 5.5%
Vitamin D 473%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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