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Soup · Thai

Thai Prawn and Lemongrass Soup

30 min Serves 4 ~489 kcal/serving ~£7.80 (£1.95/serving) Gluten-freeDairy-freePescatarian
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Ingredients

  • 400 g raw king prawns
  • 400 ml coconut milk
  • 2 lemongrass stalks
  • 2 tbsp fish sauce
  • 2 tbsp gluten-free red Thai curry paste
  • 2 lime
  • 200 g rice noodles
  • 15 g fresh coriander

Nutrition (per serving)

Calories
489 kcal
Protein
23.1 g
Carbohydrate
49.1 g
of which sugars
3.4 g
Fat
21.6 g
of which saturates
17.9 g
Fibre
3.6 g
Salt
2.79 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Bruise the lemongrass stalks with the back of a knife. Cook the rice noodles according to packet instructions, drain, and set aside.

  2. 2

    Heat a little oil in a large saucepan over medium heat. Fry the curry paste for 1 minute until fragrant.

  3. 3

    Add the coconut milk, 500ml water, and lemongrass. Bring to a gentle simmer for 10 minutes.

  4. 4

    Add the prawns and fish sauce. Simmer for 3–4 minutes until the prawns are pink and cooked through.

  5. 5

    Remove the lemongrass. Add lime juice to taste. Divide the noodles between bowls, ladle over the soup, and top with fresh coriander.

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