Thai Coconut Prawn Soup

by Fresh Factory

​This light, Thai prawn coconut soup is so simple yet incredibly fragrant and moreish. You won’t be able to stop at just one bowl - and that’s ok because the health levels on this bad boy are through the roof!


  • ​1 litre vegetable stock (we love Simon Gault)
  • 1 piece of ginger, minced 2 lemongrass stalks - bruised with back of knife but kept whole (we love Superb Herb)
  • 3 kaffir lime leaves (we love Superb Herb)
  • 2 spring onion 1 tbsp fish Sauce 2 tsp golden caster sugar
  • 1 can Chantal Organics Coconut Milk
  • 8 large prawns in shell (we love Sea Cuisine)
  • A handful of Thai basil and coriander to garnish (we love Superb Herb)
  • 1 lime
  • 1 tbsp soy sauce (we love Lee Kum Kee)
  • 1 red chilli - thinly sliced


​1. Bring the vegetable stock up to a rolling boil in a large, heavy based pot. Add the lemongrass, kaffir lime leaves, ginger and spring onions. Simmer for 10-15 minutes to let the flavours amalgamate.

2. Add the coconut milk and bring back up to a gentle simmer. Add the chilli, sugar, fish sauce and soy sauce.

3. Add the prawns until they turn completely orange (between 2-3 minutes) and the soup is brought back up to a rolling boil.

4. Spoon the soup into bowls and garnish with lime wedges, thai basil and coriander.

5. Devour!

Chantal Products Used

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