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Prawn lemongrass and coconut soup

A light but aromatic soup with crunch, that brings out the best in large juicy prawns.

Prep: 10 mins
Cook: 10 mins
Serves: 4
    • 1 stalk lemongrass, bruised and finely sliced
    • 2 tsp. vegetable oil
    • 1 Blue Dragon Thai Red Curry Paste Pot (50g)
    • 1.2 litres / 2 pints fish stock (or chicken stock)
    • 1 can (400ml) Blue Dragon Coconut Milk
    • 2 cm piece fresh ginger, peeled and sliced
    • 16 large raw prawns, shelled and cleaned with tails intact
    • 2 tsp. sugar
    • 2 tsp. lime, juiced
    • 1 tsp. Blue Dragon Fish Sauce
    • Some coriander leaves, to garnish
    1. Place the oil and Thai Red Curry Paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemongrass, stock, Coconut Milk and ginger and bring to a simmer. Simmer for 4 minutes.
    2. Add the prawns and cook for 2 minutes. Stir in the sugar, lime juice and Fish Sauce to taste.
    3. Ladle the soup into bowls and garnish with coriander leaves and beansprouts.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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