Thai Coconut Milk Soup with Prawns
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 156
- Total Fat
- 15
- Saturated Fat
- 11
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 244
- Total: 25 min
- Active: 10 min
Ingredients
2 teaspoons vegetable oil
1 teaspoon garlic clove, finely-minced
1 teaspoon ginger, finely-minced
1/2 teaspoon lemongrass, finely-minced
1 teaspoon shallot, finely-minced
1 cup coconut milk
2 Kaffir lime leaves, available at Asian grocery stores
1/3 cup water, or light stock
1 1/2 teaspoons fish sauce, to taste
1 teaspoon palm sugar, coarsely-chopped, available at Asian grocery stores
Thai dried chile, or to taste
3 head-on prawns, large, peeled and sliced in half lengthwise
1/3 cup Asian long beans, cut into 1-inch pieces, or substitute green beans
1 tablespoon soft tofu, diced
2 tablespoons pan-roasted mushrooms, such as shiitake or shimeji, sauteed in a very hot pan with a little olive oil and salt
Lime, to taste
Cilantro leaves, to garnish
Thai chili oil, to garnish
Directions
- 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.
- 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.
- 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.