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Thai Coconut Soup

quick and easy soup base that is super versatile regarding which protein (if any), vegetable, and garnishes and toppings you choose.  making a double batch is REQUIRED so you can freeze and use for another amazing meal without all the upfront prep-SO WORTH DOING THIS

Author: Nagi at recipetineats.com
Ingredients
  • 1 TBSP vegetable oil
  • 10 prawns/shrimp peeled and deveined (Note 1)
  • 2 garlic cloves finely grated
  • 2 tsp ginger finely grated
  • 1 lemongrass peeled, finely grated (Note 2)
  • 1 TBSP brown sugar
  • 1 1/2 TBSP fish sauce or soy sauce
  • 2 tsp curry powder Note 3
  • 1 tsp coriander powder
  • 2 tsp chilli garlic paste or other chilli paste adjust to taste (Note 4)
  • 400 G coconut milk (~14 oz can) Note 5
  • 2 cups /500ml chicken broth or vegetable
  • 2 tsp lime zest 1 lime
  • 200 g / 7 oz fresh egg noodles prepared per packet (other noodles Note 6)
  • Big handful bean sprouts
TOPPINGS / FOR SERVING:
  • Lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced red onion or sliced green onion, Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)
Instructions
MAKING THE SOUP
  1. Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
  2. Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  3. Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  4. Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
  5. Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  6. Add chicken broth and coconut milk. Stir and bring to simmer.
  7. Simmer for 2 minutes, then add lime zest and return prawns into broth.
  8. Cook for 2 minutes just to reheat and finish cooking the prawns.
SERVING
  1. Place noodles in bowl. Ladle over soup.
  2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  3. Squeeze over lime juice to taste. Slurp and be happy!
Recipe Notes

1. Prawns - defrost if using frozen.

2. Lemongrass - peel reedy outer layers and just use the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be grated. Lemongrass paste can be used instead - stir in 1 tbsp once the coconut milk is added.

3. Curry Powder - any is fine here. I use Madras, Clives of India and even packets generically labelled "curry powder" from supermarkets. Use HOT if you like it spicy, otherwise use MILD (curry flavour but not spicy)

4. Chilli Paste - Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce. I like using Chilli Garlic Paste, samba oelak or Chinese Chilli Paste.

5. Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.

6. Noodles - use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of thinner fresh noodles. Or 120 - 150g/4 - 5 oz dried noodles (any type - rice, vermicelli, egg noodles, ramen)

7. Asian fried shallots - an essential garnish in Asian cooking! Slices of shallots deep fried until crispy then seasoned with salt. Terrific for texture and flavour, used regularly as a garnish in Asian cooking. Found in Asian stores and in the Asian aisle of supermarkets (Coles, Woolies in Australia