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Thai Green Prawn & Coconut Soup

Delicious comfort soup, which can be made in 20 minutes
Course: Lunch, 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.