Thai coconut prawn soup with lemongrass and lime

Cooking Soups Thai coconut prawn soup with lemongrass and lime

Serve up this fragrant coconut prawn soup infused with lemongrass and lime.

Lables: Egg free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  1. Place the chicken stock, lemongrass and lime juice in a large saucepan over medium heat and bring to the boil. Reduce heat and simmer for 5 minutes.
  2. Add the baby corn, capsicum and bok choy and cook for 2-3 minutes. Add the coconut cream, 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 immediately.

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6 cups salt-reduced chicken stock
1 stalk lemongrass, white part only, bruised
2 tbsp lime juice
125g baby corn, halved
1 red capsicum, seeded and sliced
1 bunch baby bok choy, trimmed and leaves separated
400ml coconut cream
20 large raw prawns, peeled, deveined with tails left intact
1 tbsp fish sauce
1 tbsp brown sugar

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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