Prawn, Lemongrass and Coconut Soup
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
- 1 stalk
lemongrass, bruised and finely sliced
- 2 tsp
vegetable oil
- 2 tsp
Blue Dragon Red Curry Paste
- 1.2 litres
fish stock (or chicken stock)
- 1 tin
Blue Dragon Coconut Milk
- 2 cm piece
fresh ginger, peeled and sliced
- 16 large raw
prawns, shelled and cleaned with tails intact
- 2 tsp
sugar
- 2 tsp
lime, juiced
- 1 tsp
Blue Dragon Thai Fish Sauce
-
coriander leaves, to garnish
Try this recipe with
Thick & Creamy Coconut MilkPrawn, Lemongrass and Coconut Soup
A light but aromatic soup with crunch, that brings out the best in large juicy prawns.
Preparation:
- Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemon grass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes.
- Add the prawns and cook for 2 minutes. Stir in the sugar, lime juice and fish sauce to taste.
- Ladle the soup into bowls and garnish with coriander leaves.
Useful tip:
Prawns can be cooked with the shell intatct - especially successful when cooked over a barbeque... more
