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!

Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4


1 litre vegetable stock
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 lime
1 tbsp soy sauce (we love Lee Kum Kee)
1 red chilli – thinly sliced


  1. 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.

  2. Add the coconut milk and bring back up to a gentle simmer. Add the chilli, sugar, fish sauce and soy sauce.

  3. Add the prawns until they turn completely orange (between 2-3 minutes) and the soup is brought back up to a rolling boil.

  4. Spoon the soup into bowls and garnish with lime wedges, Thai basil and coriander.

  5. Devour!


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