- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- High in protein
This easy prawn soup takes just 15 minutes to cook and is a delicious combination of coconut milk, ginger, lemongrass and chilli with a squeeze of lime juice.
- Serves6
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 2 x 400ml cans coconut cream
- 1L salt-reduced chicken stock
- 2 stems lemongrass, halved, bruised
- 2.5cm-piece ginger, peeled, cut into matchsticks
- 2 birdseye chillies, halved lengthways
- 1 bunch coriander, leaves picked, roots reserved and bruised
- 5 lime leaves
- 1kg raw prawns, peeled leaving tails intact, deveined
- 100g oyster mushrooms, torn
- 2 tbs fish sauce
- 1 tbs lime juice
- Pinch of sugar
- Pinch of salt
- Thinly sliced long red chilli, to serve (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring the coconut cream and stock to the boil in a large saucepan over medium-high heat. Add lemongrass, ginger, birdseye chilli and reserved coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 mins.Step 2
Add prawns and mushroom to the pan. Simmer for 2-3 mins or until prawns change colour. Remove from heat.Step 3
Stir in the fish sauce, lime juice, sugar and salt. Taste and add more fish sauce, lime juice, sugar and salt if needed.Step 4
Finely shred remaining lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chilli, if using.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute oyster mushrooms, torn, for button mushrooms, quartered.
Matt Sinclair's Thai coconut soup with prawns
- Serves6
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 2 x 400ml cans coconut cream
- 1L salt-reduced chicken stock
- 2 stems lemongrass, halved, bruised
- 2.5cm-piece ginger, peeled, cut into matchsticks
- 2 birdseye chillies, halved lengthways
- 1 bunch coriander, leaves picked, roots reserved and bruised
- 5 lime leaves
- 1kg raw prawns, peeled leaving tails intact, deveined
- 100g oyster mushrooms, torn
- 2 tbs fish sauce
- 1 tbs lime juice
- Pinch of sugar
- Pinch of salt
- Thinly sliced long red chilli, to serve (optional)
Description
This easy prawn soup takes just 15 minutes to cook and is a delicious combination of coconut milk, ginger, lemongrass and chilli with a squeeze of lime juice.
Method
Step 1
Bring the coconut cream and stock to the boil in a large saucepan over medium-high heat. Add lemongrass, ginger, birdseye chilli and reserved coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 mins.Step 2
Add prawns and mushroom to the pan. Simmer for 2-3 mins or until prawns change colour. Remove from heat.Step 3
Stir in the fish sauce, lime juice, sugar and salt. Taste and add more fish sauce, lime juice, sugar and salt if needed.Step 4
Finely shred remaining lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chilli, if using.