Thai coconut prawn soup with lemongrass and lime

Thai coconut prawn soup with lemongrass and lime

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Serve up this fragrant coconut prawn soup infused with lemongrass and lime.

The ingredient of Thai coconut prawn soup with lemongrass and lime

  1. 6 cups (1.5L) Massel chicken style liquid stock
  2. 1 stalk lemongrass, white part only, bruised
  3. 2 tablespoons lime juice
  4. 125g baby corn, halved
  5. 1 red capsicum, seeded and sliced
  6. 1 bunch baby bok choy, trimmed and leaves separated
  7. 400ml coconut cream
  8. 20 large raw prawns, peeled, deveined with tails left intact
  9. 1 tablespoon fish sauce
  10. 1 tablespoon brown sugar

The instruction how to make Thai coconut prawn soup with lemongrass and lime

  1. Place the chicken stock, lemongrass and lime juice in a large saucepan over medium heat and bring to the boil. Reduce heat and simmer for 5 minutes.
  2. Add the baby corn, capsicum and bok choy and cook for 2-3 minutes. Add the coconut cream, prawns, fish sauce and brown sugar and simmer for another 3 minutes or until prawns are just cooked through. Remove the lemongrass, adjust the seasoning if required and serve immediately.

Nutritions of Thai coconut prawn soup with lemongrass and lime

calories: 358.261 calories
calories: 20 grams fat
calories: 18 grams saturated fat
calories: 14 grams carbohydrates
calories: 14 grams sugar
calories:
calories: 28 grams protein
calories:
calories: 1912.97 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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