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Prawn, Lemongrass and Coconut Soup

  • 4servings
  • 10minutes

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Source: www.bluedragon.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 stalk

  2. lemongrass, bruised and finely sliced

  3. 2 tsp vegetable oil

  4. 1 tbsp Blue Dragon Thai Red Curry Paste

  5. 1 1/5 litres

  6. fish stock (or chicken stock)

  7. 1 tin

  8. Blue Dragon Coconut Milk

  9. 2 cm piece fresh ginger, peeled and sliced

  10. 16 large raw prawns, shelled and cleaned with tails intact

  11. 2 tsp sugar

  12. 2 tsp lime, juiced

  13. 1 tsp Blue Dragon Fish Sauce

  14. coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemon grass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes.

  2. Add the prawns and cook for 2 minutes. Stir in the sugar, lime juice and fish sauce to taste.

  3. Ladle the soup into bowls and garnish with coriander leaves.

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