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Coconut Prawns Soup Part 2 – Finishing

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A simplified version to cook the Thai coconut prawns soup.
  Tiger prawns 12 , peeled and deveined
  Coconut milk 500 Milliliter
  Lemon grass stalks 3 , thinly sliced
  Shredded ginger 2 Tablespoon
  Garlic 3 Clove (15 gm), sliced
  Kaffir leaves 4 , shredded
  Fish sauce 1 Tablespoon
  Lime juice 1 Tablespoon
  Ground mixed pepper seeds 1⁄8 Teaspoon
  Extra virgin olive oil 2 Tablespoon
  Coriander leaves 1 Tablespoon
  Tiger prawn shells 12
  Onion 1 Large, sliced
  Salt 1⁄2 Teaspoon
  Warm water 500 Milliliter

# Peel and devein the prawns. Set aside the shells for the stock.
# Heat a medium sized pot, add the extra virgin oil and saute the onions until soft.
# Add the prawn€™ shells and stir until good roasted. Pour in the water, add the salt, adjust to a medium heat and simmer for 30 minutes skimming off if needed.
# Strain the stock into a bowl and bring back to heat the same pot.
# Add the extra virgin olive oil and saute the ginger, lemon grass and kaffir leaves until fragrant. Add the garlic and stir until nicely golden brown.
# Once spices are done, add the coconut milk, water, lime juice, shrimp stock and simmer for 10 minutes over medium-low heat.
# After 10 minutes, add the prawns and simmer until cooked.
# Add the ground pepper and serve garnishing with fresh coriander leaves or green onion.
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Recipe Summary

Prawn, Seafood
Party, Healthy
Cook Time: 
20 Minutes
Here is part 2 of coconut prawns soup video series. Here the lady chef continues with the soup making procedure and also provides some quick garnishing tips, to serve the dish in most classic manner. Clear explanation of instructions could have helped understand the whole recipe better.

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Coconut Prawns Soup Part 2 – Finishing Recipe Video