Thai Coconut Prawn Soup
This light, Thai prawn coconut soup is so simple yet incredibly fragrant and morish. You won’t be able to stop at just one bowl – and that’s OK because the health levels on this bad boy are through the roof!
Serves 4 Prep Time: 15 minutes Cook Time: 25 minutes
1 litre vegetable stock (we love Simon Gault)
1 piece of ginger, minced
2 lemongrass stalks – bruised with back of knife but kept whole (we love Superb Herb)
3 kaffir lime leaves (we love Superb Herb)
2 spring onion
1 tbsp fish Sauce
2 tsp golden caster sugar
1 can coconut milk (we love Chantal Organics)
8 large prawns in shell (we love Sea Cuisine)
A handful of Thai basil and coriander to garnish (we love Superb Herb)
1 tbsp soy sauce (we love Lee Kum Kee)
1 red chilli – thinly sliced
Bring the vegetable stock up to a rolling boil in a large, heavy based pot. Add the lemongrass, kaffir lime leaves, ginger and spring onions. Simmer for 10-15 minutes to let the flavours amalgamate.
Add the coconut milk and bring back up to a gentle simmer. Add the chilli, sugar, fish sauce and soy sauce.
Add the prawns until they turn completely orange (between 2-3 minutes) and the soup is brought back up to a rolling boil.
Spoon the soup into bowls and garnish with lime wedges, Thai basil and coriander.