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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.

Prep: 10 mins
Cook: 10 mins
Serves: 4
    • 1 stalk lemongrass, bruised and finely sliced
    • 2 tsp. vegetable oil
    • 1 Blue Dragon Thai Red Curry Paste Pot (50g)
    • 1.2 litres / 2 pints fish stock (or chicken stock)
    • 1 can (400ml) 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 Fish Sauce
    • Some coriander leaves, to garnish
    1. Place the oil and Thai Red Curry Paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemongrass, stock, Coconut Milk and ginger and bring to a simmer. Simmer for 4 minutes.
    2. Add the prawns and cook for 2 minutes. Stir in the sugar, lime juice and Fish Sauce to taste.
    3. Ladle the soup into bowls and garnish with coriander leaves and beansprouts.