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Easy Thai Coconut Soup

Easy Thai Coconut Soup

Oh So Busy Mum
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner
Cuisine soup
Servings 4 people
Calories 482 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons red curry paste double this for a more spicy soup
  • 1 tablespoon lemon grass paste
  • 4 cups chicken stock or broth
  • 3 tablespoons fish sauce
  • 1 tablespoon raw sugar
  • 2 400 ml tins coconut milk
  • 1 cup fresh mushrooms of choice, sliced
  • 1 cup baby bok choy, chopped (2 heads)
  • 500 grams raw prawns - peeled and deveined (I buy frozen ones from Woolies and defrost them)
  • 250 grams vermicelli rice noodles
  • 2 tablespoons lime juice
  • salt to taste
  • ¼ cup fresh coriander, choped OPTIONAL

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ginger and garlic and sauté for 1 minute, until fragrant.
  • Add the red curry paste and lemongrass paste and stir well to combine. Pour in the chicken stock, fish sauce and brown sugar and stir to combine.
  • Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
  • Add the coconut milk, mushrooms, bok choy, and prawns to the soup. Simmer for 8 minutes, until the prawns are cooked through.
  • While the soup is simmering, add the vermicelli rice noodles and allow to cook for 2 minutes.
  • Ladle the soup in bowls and top with fresh coriander and a slice of lime.

Notes

To store your Thai red prawn curry soup, you'll want to first let it cool down to room temperature. Once it's cooled, you can transfer it to an airtight container. Here are a few tips for storing your soup:
  1. Refrigerator: If you plan to eat your soup within a few days, you can store it in the refrigerator. Make sure the lid is securely in place and store the soup in the refrigerator for up to 3-4 days.
  2. Freezer: If you want to store your soup for longer, you can freeze it. To freeze, let the soup cool completely and transfer it to a freezer-safe container. Leave some room at the top of the container for the soup to expand as it freezes. Label the container with the date and freeze for up to 3 months.
  3. Portioning: Consider dividing the soup into individual portions before storing, so you can thaw and reheat only what you need. This can save you time and prevent any waste.
  4. Thawing: To thaw the soup, you can transfer it to the refrigerator overnight or heat it up in the microwave or on the stovetop from frozen.
By following these storage tips, you can enjoy your Thai red prawn curry soup whenever you like, even on busy weeknights.

Nutrition

Calories: 482kcalCarbohydrates: 70gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 165mgSodium: 2239mgPotassium: 637mgFiber: 2gSugar: 9gVitamin A: 2201IUVitamin C: 13mgCalcium: 132mgIron: 2mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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