Thai Coconut Milk Soup with Prawns

  5.0 – 2 reviews  • Soup
Chef Harold Dieterle fell in love with this essential Thai soup on a trip to Thailand. He dedicated himself to perfecting the dish at home—including a follow-up trip to Thailand. The result is Kin Shop’s incredible signature take on this classic coconut milk soup.
Level: Easy
Total: 25 min
Active: 10 min
Yield: 1 serving

Ingredients

  1. 2 teaspoons vegetable oil
  2. 1 teaspoon garlic clove, finely-minced
  3. 1 teaspoon ginger, finely-minced
  4. 1/2 teaspoon lemongrass, finely-minced
  5. 1 teaspoon shallot, finely-minced
  6. 1 cup coconut milk
  7. 2 Kaffir lime leaves, available at Asian grocery stores
  8. 1/3 cup water, or light stock
  9. 1 1/2 teaspoons fish sauce, to taste
  10. 1 teaspoon palm sugar, coarsely-chopped, available at Asian grocery stores
  11. Thai dried chile, or to taste
  12. 3 head-on prawns, large, peeled and sliced in half lengthwise
  13. 1/3 cup Asian long beans, cut into 1-inch pieces, or substitute green beans
  14. 1 tablespoon soft tofu, diced
  15. 2 tablespoons pan-roasted mushrooms, such as shiitake or shimeji, sauteed in a very hot pan with a little olive oil and salt
  16. Lime, to taste
  17. Cilantro leaves, to garnish
  18. Thai chili oil, to garnish

Instructions

  1. In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
  2. To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
  3. Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 156
Total Fat 15 g
Saturated Fat 11 g
Carbohydrates 5 g
Dietary Fiber 0 g
Sugar 2 g
Protein 3 g
Cholesterol 7 mg
Sodium 244 mg

Reviews

Gregory Dunn
Sounds great

 

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