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Thai Coconut Soup

This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 Servings
Course: Breakfast, Dinner
Cuisine: Chinese
Calories: 665
Ingredients Method Notes

Ingredients
  

  • 1 tbsp  vegetable oil
  • 10  prawns/shrimp  , peeled and deveined (Note 1)
  • 2  garlic cloves  , finely grated
  • 2 tsp  ginger  , finely grated
  • 1 lemongrass  , peeled, finely grated (Note 2)
  • 1 tbsp  brown sugar
  • 1 1/2  tbsp  fish sauce  (or soy sauce)
  • 2  tsp  curry powder  (Note 3)
  • 1  tsp  coriander powder
  • 2  tsp chilli garlic paste or other chilli paste  , adjust to taste (Note 4)
  • 400 g coconut milk  (Note 5)
  • 2 cups /500ml chicken broth  (or vegetable)
  • 2  tsp  lime zest  (1 lime)
  • 200 g / 7 oz fresh egg noodles , prepared per packet (other noodles Note 6)
  • Big handful bean sprouts
Toppings / for serving:
  • Lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced red onion  (or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)

Method
 

Instructions
  1. Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
  2. Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  3. Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  4. Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
  5. Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  6. Add chicken broth and coconut milk. Stir and bring to simmer.
  7. Simmer for 2 minutes, then add lime zest and return prawns into broth.
  8. Cook for 2 minutes just to reheat and finish cooking the prawns.
Serving:
  1. Place noodles in bowl. Ladle over soup.
  2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  3. Squeeze over lime juice to taste. Slurp and be happy!

Notes

1. Prawns – defrost if using frozen.
2. Lemongrass – peel reedy outer layers and just use the bottom 12cm/5″ of the stalk, the part that’s white and very pale green that can be grated.
Lemongrass paste can be used instead – stir in 1 tbsp once the coconut milk is added.
3. Curry Powder – any is fine here. I use Madras, Clives of India and even packets generically labelled “curry powder” from supermarkets. Use HOT if you like it spicy, otherwise use MILD (curry flavour but not spicy)
4. Chilli Paste – Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce. I like using Chilli Garlic Paste, samba oelak or Chinese Chilli Paste.
5. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.
6. Noodles – use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of thinner fresh noodles. Or 120 – 150g/4 – 5 oz dried noodles (any type – rice, vermicelli, egg noodles, ramen)
7. Asian fried shallots – an essential garnish in Asian cooking! Slices of shallots deep fried until crispy then seasoned with salt. Terrific for texture and flavour, used regularly as a garnish in Asian cooking. Found in Asian stores and in the Asian aisle of supermarkets (Coles, Woolies in Australia)
8. Nutrition per serving.