This soup is one of my favourite Thai dishes to make. It’s the ultimate comfort soup, which is also filling enough to be a meal on its own.
I’m always amazed at the skills that you need to make traditional Thai food. I’m just a home cook that enjoys cooking food inspired by other cultures, but it must be pretty amazing to learn how to prepare all these complex dishes like a professional, especially if you can study at authentic cookings schools such as Thai Chef School in Bangkok.
Another reason why I like Thai food is the variety of fresh ingredients that make the whole dish taste so fresh and full of flavour. To make sure your Thai food taste good always use as many fresh ingredients as you can find in your local shop. Rather than using dried herbs, use fresh ones as it really makes the difference.
You might be tempted to skip a few ingredients from your recipe if you haven’t got them in your kitchen cupboard, but you are likely to end up with a slightly different taste. Each individual ingredients has it’s part to play, so sourcing all the authentic ingredients is worth it in the end.
If you fancy trying other recipes (either to make or try at your local Thai restaurant), here is my favourite list: Guay Teow (Noodle Soup), Tom Yum Goong (Spicy Shrimp Soup), Tom Kha Gai (Chicken & Creamy Coconut Soup), Som Tam (Spicy Green Papaya Salad), Yam Pla Dook Foo (Pan Fried Catfish with Fresh Green Mango Salad) or Yam Talay (Spicy Seafood Salad).
Thai cuisine is not known for its overindulgent puddings or cakes like many western cuisines, but rather like the main dishes, the desert dishes are full of fresh ingredients and flavours. There are plenty of alternatives to choose from such as Mango sticky rice, banana leaf and sticky rice, Sweet Thai crepe, Coconut rice dumplings, Mung bean candy, Thai roti, Coconut ice cream or Sticky rice in bamboo.
But back to today’s soup recipe – it’s fairly easy to make and takes next to no time. There are no tricky bits in this recipe! Just add everything gradually together, simmer and serve!
If you fancy making this soup on a budget, you can always omit the prawns and just use the rest of the ingredients.
To make this soup suitable for vegetarian and vegan diets, leave out the prawns and swap the chicken broth for vegetable soup stock. It’s delicious either way.
Thai Green Prawn & Coconut Soup
- 1/2 tbsp coconut oil
- 1 tbsp grated fresh ginger
- 1/2 stalk lemon grass, minced
- 1 tsp green curry paste
- 450 ml chicken stock
- 1/2 tbsp light brown sugar
- 1 can coconut milk
- 125 g mushrooms, sliced
- 250 g prawns ready to eat
- 1 tbsp fresh lime juice
- 1 tbsp chopped chopped corriander leaves or to taste
- salt & pepper to taste
- Heat the coconut oil in a large sauce pan over a medium heat. Stir in the grated ginger, chopped up lemongrass and curry paste and cook for about a minute. Add the sliced mushrooms and let them to cook through until they are lightly brown. Keep everything steering to make sure the mushrooms don't brown too much. Next, add the chicken stock, coconut milk and brown sugar and let everything to simmer for 10 minutes. Add the prawns and simmer for another 5 minutes. Stir in the lime juice; season with salt and pepper and serve with chopped coriander.