Thai Coconut Soup
A comforting dish that combines sweet, spicy, and savory flavors with the creamy richness of coconut milk.
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 10 prawns/shrimp peeled and deveined Note 1
- 2 cloves garlic, finely grated
- 2 tsp ginger, finely grated
- 1 stalk lemongrass, peeled, finely grated Note 2
- 1 tbsp brown sugar
- 1.5 tbsp fish sauce (or soy sauce)
- 2 tsp curry powder Note 3
- 1 tsp coriander powder
- 2 tsp chilli garlic paste or other chilli paste adjust to taste, Note 4
- 400 g coconut milk Note 5
- 2 cups chicken broth (or vegetable)
- 2 tsp lime zest (from 1 lime)
- 200 g fresh egg noodles, prepared per packet other noodles Note 6
- 1 big handful bean sprouts
- to taste lime wedges
- to taste fresh coriander/cilantro leaves
- to taste sliced red onion (or sliced green onion)
- to taste fried Asian shallots Note 7
- to taste sliced red chilli
- to taste more chilli paste optional
Instructions
Cooking
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden. They don’t need to be fully cooked. Remove the prawns onto a plate.
- Turn the heat down to medium. If the pot looks dry, add a touch of extra oil.
- Add garlic, ginger, and lemongrass. Sauté for 20 seconds until the garlic is golden.
- Add the brown sugar and fish sauce. Stir and cook for 30 seconds until it looks like caramel.
- Add the chilli paste, coriander, and curry powder. Stir and cook for another 30 seconds.
- Pour in the chicken broth and coconut milk. Stir and bring to a simmer.
- Simmer for 2 minutes, then add lime zest and return the prawns to the broth.
- Cook for 2 minutes to reheat the prawns and finish cooking them.
Serving
- Serve the hot soup in bowls. Top with a big handful of bean sprouts, lime wedges, fresh coriander/cilantro leaves, sliced red onion, fried Asian shallots, and sliced red chilli.
- You can also add more chilli paste if you like it spicier. Enjoy the soup with a side of fresh lime to squeeze over each bowl.
Notes
Use fresh ingredients for the best flavor. Adjust the amount of chilli paste according to your spice preference. If you are not a fan of prawns, you can substitute them with chicken or tofu. For a vegetarian version, ensure to use vegetable broth and soy sauce instead of fish sauce.