Matt Sinclair's Thai coconut soup with prawns
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- 12 Aug 2022
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14 Ingredients
2 x 400ml cans coconut cream
1L salt-reduced chicken stock
2 stems lemongrass, halved, bruised
2.5cm-piece ginger, peeled, cut into matchsticks
2 birdseye chillies, halved lengthways
1 bunch coriander, leaves picked, roots reserved and bruised
5 kaffir lime leaves
1kg raw prawns, peeled leaving tails intact, deveined
100g oyster mushrooms, torn, or button mushrooms, quartered
2 tbsp fish sauce
1 tbsp lime juice
Pinch of sugar
Pinch of salt
Thinly sliced long red chilli, to serve (optional)
Method Steps
Step 1
Bring the coconut cream and stock to the boil in a large saucepan over medium-high heat. Add lemongrass, ginger, birdseye chilli and reserved coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 mins.
Step 2
Add prawns and mushroom to the pan. Simmer for 2-3 mins or until prawns change colour. Remove from heat. Read More…
