Type of dish Baking Barbeque Curry Desserts Dips, preserves, relishes and pickles Drinks Noodles Other mains Salads Side Snacks Soups Starters Stir fry

Soups

Key ingredient Beef Drink Fish Game Pork Poultry Shellfish Sweet Vegetarian

Shellfish

Cuisine Chinese Japanese Modern Fusion Thai Vietnamese

Thai

Prawn, Lemongrass and Coconut Soup

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

Serves: 4

Try this recipe with

Red Curry Paste

Red Curry Paste

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Prawn, 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.