Best 5 Thai Coconut Milk Soup With Prawns Recipes

Indulge in the vibrant flavors of Thailand with our tantalizing Thai Coconut Milk Soup with Prawns recipe. This delectable dish is a harmonious blend of aromatic spices, creamy coconut milk, succulent prawns, and an array of vegetables, all simmering together to create a symphony of flavors.

Prepared with fresh ingredients and traditional Thai techniques, this soup embodies the essence of Thai cuisine. The fragrant aroma of lemongrass, galangal, and kaffir lime leaves infuses the coconut milk, creating a rich and flavorful broth. Tender prawns add a delightful texture and briny sweetness, while an assortment of vegetables, including mushrooms, bell peppers, and carrots, contributes vibrant colors and a medley of flavors.

This recipe provides step-by-step instructions to guide you in creating this authentic Thai dish. From preparing the aromatic paste to simmering the soup, each step is explained in detail to ensure success. Additionally, discover variations and serving suggestions to customize the soup according to your preferences.

Whether you're a seasoned Thai food enthusiast or a home cook seeking to explore new culinary horizons, this Thai Coconut Milk Soup with Prawns recipe is sure to captivate your taste buds and transport you to the vibrant streets of Thailand. Prepare to embark on a culinary journey that embraces the essence of Thai flavors and traditions.

Check out the recipes below so you can choose the best recipe for yourself!

THAI COCONUT SOUP

Thai Coconut Soup image

Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.

Provided by Nagi

Categories Mains Soup

Time 20m

Number Of Ingredients 18

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/14oz coconut milk ((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
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))

Steps:

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.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
Add chicken broth and coconut milk. Stir and bring to simmer.
Simmer for 2 minutes, then add lime zest and return prawns into broth.
Cook for 2 minutes just to reheat and finish cooking the prawns.

Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

THAI COCONUT MILK SOUP WITH PRAWNS

Thai Coconut Milk Soup with Prawns image

Chef Harold Dieterle fell in love with this essential Thai soup on a trip to Thailand. He dedicated himself to perfecting the dish at home-including a follow-up trip to Thailand. The result is Kin Shop's incredible signature take on this classic coconut milk soup.

Provided by Harold Dieterle

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 18

Ingredients

2 teaspoons vegetable oil
1 teaspoon garlic clove, finely-minced
1 teaspoon ginger, finely-minced
1/2 teaspoon lemongrass, finely-minced
1 teaspoon shallot, finely-minced
1 cup coconut milk
2 Kaffir lime leaves, available at Asian grocery stores
1/3 cup water, or light stock
1 1/2 teaspoons fish sauce, to taste
1 teaspoon palm sugar, coarsely-chopped, available at Asian grocery stores
Thai dried chile, or to taste
3 head-on prawns, large, peeled and sliced in half lengthwise
1/3 cup Asian long beans, cut into 1-inch pieces, or substitute green beans
1 tablespoon soft tofu, diced
2 tablespoons pan-roasted mushrooms, such as shiitake or shimeji, sauteed in a very hot pan with a little olive oil and salt
Lime, to taste
Cilantro leaves, to garnish
Thai chili oil, to garnish

Steps:

In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

AUTHENTIC THAI COCONUT SOUP

Authentic Thai Coconut Soup image

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Provided by MIREYZ

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Steps:

Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g

THAI PUMPKIN SOUP WITH PRAWNS & COCONUT MILK

Thai Pumpkin Soup With Prawns & Coconut Milk image

Richly colorful and aromatic, this soup is excellent during colder months when the lemongrass will benefit your immune system and help keep the flu away.

Provided by Darlene Schmidt

Categories Dinner Lunch Soup

Time 40m

Yield 3

Number Of Ingredients 20

Ingredients

6 cups chicken stock
3 cups pumpkin (or squash; cubed peeled)
1 to 2 cups sweet potato (cubed)
12 to 18 medium tiger prawns
2 or more heads of baby bok choy (larger leaves cut in half)
1/3 to 1/2 can good-quality coconut milk (not 'lite')
2 to 3 makrut lime leaves (available fresh or frozen at Asian stores)
1 stalk lemongrass (minced, or 4 tablespoons frozen prepared lemongrass)
3 cloves garlic (minced)
1 shallot (minced; or substitute 1/4 cup purple onion)
1 thumb-sized piece ginger (grated)
1/2 tsp. regular chili powder
1 tsp. ground coriander
1 tsp. ground cumin
3 tbsp. fish sauce
1/2 tsp. turmeric
1 tsp. brown sugar
1 1/2 tbsp. lime juice
1 fresh red chili (thinly sliced, or 1/4 to 1/2 tsp. dried crushed chili)
Generous handful fresh coriander

Steps:

Place stock in a large soup pot over high heat. Add lemongrass , lime leaves, garlic, shallot, galangal or ginger. Boil 1 minute.
Add pumpkin or squash and sweet potato. Bring to a boil, then lower heat to medium-high, simmering for 5 to 8 minutes, or until these vegetables are soft enough to pierce with a fork.
While simmering, add all the other 'flavorings': chili powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile.
Now add the prawns and bok choy. Cover and cook for an additional 3 minutes, or until prawns are pink and plump.
Reduce heat to low and add the coconut milk, stirring to combine (add up to 1/2 can for very creamy, coconut-flavored soup). Taste-test the soup, adding more fish sauce if not salty enough (note that the saltiness of your soup will depend on how salty your stock was to start with). If too sour for your taste, add a little more brown sugar. If too salty or sweet, add more lime juice. If too spicy, add more coconut milk.
Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or noodles for a nutritionally-balanced meal. Enjoy!

Nutrition Facts : Calories 595 kcal, Carbohydrate 78 g, Cholesterol 78 mg, Fiber 10 g, Protein 29 g, SaturatedFat 14 g, Sodium 2490 mg, Sugar 26 g, Fat 21 g, ServingSize 2-3 Bowls (2-3 Servings), UnsaturatedFat 0 g

Tips:

Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If you can, use fresh coconut milk, lemongrass, galangal, and kaffir lime leaves.
Don't overcrowd the pot: When you add the prawns to the soup, make sure not to overcrowd the pot. This will prevent them from cooking evenly.
Simmer gently: Once the soup comes to a boil, reduce the heat to low and simmer gently for at least 15 minutes. This will allow the flavors to meld together.
Season to taste: Before serving, taste the soup and adjust the seasonings as needed. You may want to add more fish sauce, lime juice, or chili peppers.
Garnish with fresh herbs: When serving, garnish the soup with fresh herbs such as cilantro, basil, or mint. This will add a pop of color and flavor.

Conclusion:

This Thai coconut milk soup with prawns is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The combination of coconut milk, lemongrass, galangal, and kaffir lime leaves creates a flavorful and aromatic broth that is sure to please everyone at your table. Serve it with rice or noodles for a complete meal.