Thai coconut prawn soup with lemongrass and lime

Thai coconut prawn soup with lemongrass and lime

Thai coconut prawn soup with lemongrass and lime

Ingredients of Thai coconut prawn soup with lemongrass and lime(serves 4)
6 cups (1.5L) salt-reduced chicken stock
1 stalk lemongrass, white part only, bruised
2 tablespoons 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 tablespoon fish sauce
1 tablespoon brown sugar

Method of Thai coconut prawn soup with lemongrass and lime
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.
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.
Notes & tips
You can adjust the seasoning to your liking by adding a little more lime juice, fish sauce or brown sugar.

Thai coconut prawn soup with lemongrass and lime
Preparation Time 10 minutes
Cooking Time 12 minutes

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