This is Nazia, navigating the delightful world of flavors at Food and Meal, and today, I am eager to share a soul-soothing recipe that holds a special place in my heart – Thai Prawn and Coconut Soup. As someone deeply connected to the warmth that a bowl of soup brings, this recipe emerged during a quest for comfort on a chilly evening.
Picture this: the tantalizing aroma of lemongrass, the creamy embrace of coconut milk, and the delicate dance of prawns – a symphony of flavors that not only warms the body but also nourishes the soul. Thai Prawn and Coconut Soup transcends the boundaries of a mere recipe; it’s a comforting journey back to cozy evenings and the embrace of a culinary tradition that feels like home.
Join me in the kitchen as we explore the simplicity and richness of this Thai delight, where each spoonful is a sip of comfort and a celebration of the joy that good food brings. Let’s embark on this heartwarming culinary adventure together.
Thai Prawn and Coconut Soup Recipe
Thai Prawn and Coconut Soup Recipe
Equipment
Ingredients
- 3 teaspoon sauce
- 1 tablespoon Palm sugar
- 1 tablespoon Lime juice
- 1 cup Peas, trimmed
- 2 cups Peeled prawns
- Alfa one rice bran oil
- 1 cup Coconut milk
- 1 cup Bean sprouts
- Fried shallots, to serve
- Red chili, to serve
- 1/2 cup Red curry paste
- 1 packet Noodles
Instructions
- Take a large saucepan and add oil in it.
- Heat it over medium high heat.
- Add curry paste into it.
- Cook it for one minute with continuous stirring.
- Add the coconut milk into the mixture.
- Boil the coconut milk along with mixture.
- Continue boiling for five minutes until water reduces to minimum level.
- Add the noodles in a separate bowl.
- Cover it with the boiling water for five minutes.
- Then remove the noodles with the help of fork and drain it.
- Add the fish sauce, lime juice and peas into the mixture.
- Add the prawns to the soup.
- Cook for five minutes.
- Your soup is ready to be served.
Video
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
A delicate dance of aromatics sets the stage. Lemongrass, galangal, and kaffir lime leaves mingle harmoniously, releasing fragrances that transport you to the heart of Thai kitchens. The addition of coconut milk requires a gentle touch, a velvety infusion that cradles the prawns with creamy richness.
Timing is an art; allow the prawns to simmer just enough to absorb the broth’s essence while retaining their natural sweetness. Fresh herbs—cilantro and Thai basil—add poetic punctuation, sprinkled with reverence just before serving.
The squeeze of fresh lime is the final flourish, a bright exclamation point that awakens your taste buds. As you savor each spoonful, close your eyes; this dish is more than flavors—it’s a fleeting moment of serenity in a bustling world.
Serving Suggestions
Begin your culinary journey with the freshness of Sashimi, where the clean slices of raw fish intertwine seamlessly with the rich aroma of the Thai soup.
Continue your exploration with the comforting embrace of Miso Soup, as the depth of miso flavors intertwines with the complex notes of the prawn-infused broth. Elevate your noodle experience by serving Yaki Udon alongside the aromatic Thai soup, creating a dynamic interplay of textures.
For a fusion twist, Bunny Chow becomes a hearty companion to the coconut-infused broth, offering a delightful blend of Thai and South African cuisines. Embrace playfulness by pairing a Cheese Dog with the subtle sweetness of the soup, creating a balance of rich, cheesy goodness.
Transform your Cheese Corn experience by incorporating the Thai Prawn and Coconut Soup, where the interplay of sweet and savory notes adds a delectable surprise to each bite. Embark on a flavor adventure by combining the boldness of Kimchi Stew with the richness of the soup, creating a delightful contrast of spiciness and coconut goodness.
Frequently Asked Questions of Thai Prawn and Coconut Soup
- Can I use frozen prawns for this soup? Absolutely! Just ensure they’re properly thawed and the shells are removed before use. Fresh or frozen, the key is the quality of the prawns.
- Can I use pre-made coconut milk instead of fresh coconut? Certainly! Canned coconut milk works beautifully in this recipe. Opt for a good-quality brand for the best results.
- Is the soup very spicy? The level of spiciness can be adjusted to your preference by controlling the amount of Thai chilies. Start with a small quantity and add more if desired.
- Can I make this soup ahead of time? Absolutely! In fact, the flavors tend to deepen when allowed to rest. Prepare the soup a day in advance and gently reheat it before serving.
- How should I store leftovers? Store any leftover soup in an airtight container in the refrigerator. When reheating, do so gently over low heat to maintain the soup’s texture and flavors.
Conclusion
As we bring this gastronomic journey to a close, the versatile Thai Prawn and Coconut Soup has proven to be more than a dish; it’s a gateway to a world of flavors. From the freshness of Sashimi to the comforting embrace of Miso Soup, the soup’s rich aroma has harmonized seamlessly with a variety of delightful accompaniments.
At Food And Meal (foodandmeal.com), we believe in the power of culinary exploration, and this journey with Thai Prawn and Coconut Soup exemplifies the artistry that happens when flavors come together. Each pairing has been a testament to the soup’s adaptability, inviting you to savor a symphony of tastes with every combination.
We encourage you to continue this culinary odyssey in your own kitchen, experimenting with diverse pairings and discovering the endless possibilities this Thai soup offers. Visit foodandmeal.com for more inspiration, recipes, and a diverse array of culinary delights that celebrate the joy of cooking.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.