Thai-Style Coconut and Prawn Soup
Ingredients
- 400 g raw king prawns, peeled
- 400 ml coconut milk
- 700 ml chicken stock
- 2 tbsp Thai red curry paste
- 20 g fresh root ginger
- 4 spring onions
- 1 lime
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 305 kcal
- Protein
- 20.5 g
- Carbohydrate
- 7.1 g
- of which sugars
- 3.7 g
- Fat
- 21.5 g
- of which saturates
- 17.8 g
- Fibre
- 2.3 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Gently fry the red curry paste in a dry saucepan for 1 minute until fragrant. Add the peeled and grated ginger and cook for a further minute.
- 2
Pour in the coconut milk and stock. Bring to a gentle simmer and cook for 5 minutes to infuse the flavours.
- 3
Add the raw prawns and cook for 3–4 minutes until they are pink and just cooked through.
- 4
Slice the spring onions and add to the pan. Squeeze in the juice of the lime and taste for seasoning.
- 5
Ladle into bowls and scatter generously with fresh coriander leaves. Serve with steamed jasmine rice if desired.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.