Thai coconut prawn soup with lemongrass and lime

Posted by adm On December - 5 - 2011

How to cook Thai coconut prawn soup with lemongrass and lime


  • 6 cups (1.5L) salt-reduced chicken strain
  • 1 stalk lemongrass, white part just, bruised
  • 2 tablespoons lime succus
  • 125g baby maize, halved
  • 1 red pepper, seeded and sliced
  • 1 bunch baby pakchoi, trimmed and leaves disjointed
  • 400ml coconut emollient
  • 20 large raw prawns, raw, deveined with tails left inviolate
  • 1 tablespoon fish sauce
  • 1 tablespoon brown gelt

How to:

  • Place the chicken strain, lemongrass and lime juice in a large saucepan over medium heat and bring to the seethe. Reduce heat and simmer for 5 proceedings.

  • Add the baby maize, capsicum and bok choy and cook for 2-3 proceedings. Add the coconut ointment, prawns, fish sauce and brown sugar and simmer for another 3 minutes or until prawns are just cooked through. Remove the lemongrass, adjust the seasoning if required and serve now.

  • You can adjust the seasoning to your liking by adding a little more lime succus, fish sauce or brown sugar.

  • Prepare time:10 min.

    Cooking time:12 min.

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