Thai Coconut Soup | Recipe Cart
Thai Coconut Soup | Recipe with prawns, ginger, lemongrass, and coconut milk | Quick & flavorful | www.recipetineats.com
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Cooking tools:
- Saucepan
- Stove
- Plate
- Mixing bowl
- Spoon
- Ladle
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Citrus press
- Tongs
- Kitchen timer
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))
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