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Matt Sinclair’s Thai coconut soup with prawns recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try Matt Sinclair's mouthwatering Thai coconut soup with succulent prawns.
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 makrut lime leaves
  • 1kg raw prawns, peeled leaving tails intact, deveined
  • 100g oyster mushrooms, torn, or button mushrooms, quartered
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • Pinch of sugar
  • Pinch of salt
  • Thinly sliced long red chilli, to serve (optional)
Instructions:
  • In a large saucepan over medium-high heat, bring the coconut cream and stock to a boil. Add lemongrass, ginger, birdseye chili, reserved coriander roots, and tear and add 4 lime leaves. Reduce the heat to low and simmer gently for 10 minutes.
  • Place the prawns and mushrooms into the pan and gently simmer for 2-3 minutes, or until the prawns turn pink. Remove from the heat.
  • Combine the fish sauce, lime juice, sugar, and salt, then adjust to taste with more of these ingredients if desired.
  • Finely shred the remaining makrut lime leaf. Remove the lemongrass from the soup and discard it. Divide the soup among serving bowls and garnish with the shredded lime leaf, coriander leaves, and chilli (if desired).

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