Creamy Thai Coconut Soup | How To Make Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor for a vegetarian option.

Thai chili

🥗Healthier: jalapeño

💰Cheaper: red pepper flakes

Jalapeños offer heat with a milder flavor.

Remove the shell from the prawns, devein and butterfly them.

Peel a 50-gram piece of fresh ginger using a spoon.

Grate 6 cloves of garlic and a 4-inch piece of lemongrass until they resemble a paste.

Heat a large heavy-based pot over high heat and add 2 tablespoons of olive oil.

Add the prawns to the pot and sear for 45 seconds on each side until golden brown, then remove from the pot.

Lower the heat to medium and add the garlic paste, ginger paste, and grated lemongrass; fry for 20 seconds.

Add 2 tablespoons of brown sugar and 3 tablespoons of fish sauce; mix for 30 seconds until golden brown.

Stir in 2.5 teaspoons of curry powder, 3 teaspoons of ground coriander seed, and 1.5 tablespoons of sambal olek; mix for 20 seconds.

Pour in 4 cups of vegetable or chicken stock and 2 cans of coconut milk; mix to combine.

Taste and adjust seasoning, adding 1 teaspoon of sea salt flakes if desired, then bring to a boil.

Reduce heat to low and simmer for 5 minutes.

Grate the zest of one lime into the soup, then add the seared prawns and any juices; simmer for an additional 2 minutes.

To serve, place 150 grams of fresh egg noodles in a bowl, pour the soup over, and top with prawns, mung bean sprouts, coriander, mint, and sliced red chili. Squeeze lime juice over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens