Thai Coconut Soup
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
2
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Calories
665 kcal
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Course
Main Course, Soup
Thai Coconut Soup
Description
This soup begins by searing peeled prawns briefly, then sautéing garlic, ginger, and grated lemongrass to release their aromas. Brown sugar and fish sauce create a caramel-like base, enhanced by chili garlic paste, coriander, and curry powder for warm spiciness. Coconut milk and chicken broth are added to form a creamy, flavorful soup.
Lime zest and freshly cooked prawns return to the pot to finish gently cooking, preserving their tender texture. The soup is served over cooked egg noodles and garnished with bean sprouts, fresh coriander leaves, lime wedges, and optional toppings such as fried shallots and sliced chili to add crunch and heat layers.
This soup offers a complex, comforting dish with layers of flavor representative of Thai cuisine, suitable for a hearty meal. Various substitutions are possible for ingredients like curry powder and chili paste based on availability and heat preference. Using fresh lemongrass and high-quality coconut milk enhances authenticity.
Ingredients
- 1 tbsp vegetable oil
- 10 prawns peeled and deveined (Note 1, or shrimp
- 2 garlic finely grated, cloves
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 1/2 tbsp fish sauce (or soy sauce)
- 2 tsp curry powder (Note 3)
- 1 tsp coriander powder
- 2 tsp chilli garlic paste adjust to taste (Note 4, or other chilli paste
- 400 g/14oz coconut milk (Note 5)
- 2 cups /500ml chicken broth (or vegetable)
- 2 tsp lime zest (1 lime)
- 200 g / 7 oz egg noodles prepared per packet (other noodles Note 6, fresh
- bean sprouts big handful
Toppings / for serving:
- lime wedges
- Coriander leaves aka cilantro leaves, fresh
- red onion or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional, sliced
Instructions
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
- Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
- Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
- Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
- Add chicken broth and coconut milk. Stir and bring to simmer.
- Simmer for 2 minutes, then add lime zest and return prawns into broth.
- Cook for 2 minutes just to reheat and finish cooking the prawns.
Serving:
- Place noodles in bowl. Ladle over soup.
- Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
- Squeeze over lime juice to taste. Slurp and be happy!
Notes
- Use peeled and deveined prawns, defrosting if frozen.
- Only use the tender bottom 12cm of lemongrass, peeling away outer layers before grating; lemongrass paste can substitute when added after coconut milk.
- Any curry powder can be used; hotter varieties increase spice level.
- Any chili paste works; adjust quantity to taste.
- Low-fat coconut milk thins the sauce and reduces coconut flavor.
- Egg noodles are preferred, but fresh or dried rice, vermicelli, or ramen noodles can be used.
- Asian fried shallots add essential texture and flavor as garnish; available in Asian or supermarket Asian aisles.
User Reviews
Overall Rating
5
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