Thai coconut prawn soup with lemongrass and lime

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

Recipe «Thai coconut prawn soup with lemongrass and lime» presented in category Recipes / Soups, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.