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Thai Coconut Soup with Prawns and Vegetables

Thai Coconut Soup

Fragrant Thai coconut soup with prawns, crunchy baby corns, Thai eggplants and finished with a ton of fresh cilantro. You can serve this soup with rice vermicelli or be authentic and eat it with a plate of warm white rice.

Thai Coconut Soup

Thai Coconut Soup


  • 250g prawn
  • 100g baby corn
  • 4 Thai eggplant
  • 2 stalk lemongrass
  • 1-inch ginger, peeled
  • 1 medium onion
  • 5 kaffir lime leaves
  • 4 cups chicken broth
  • 2 cups of coconut milk
  • 1 tablespoon fish sauce
  • sea salt and sugar to taste

For serving

  • rice vermicelli
  • a handful of fresh cilantro
  • lemon wedges
  • chilli oil


  1. Clean the shrimp and set aside. Wash all the vegetables and cut them slightly larger than bite-size pieces, set aside.
  2. Slice the bottom off the lemongrass, then lightly smash with the back of the knife and slice it diagonally into 1-inch strips. Lightly smash the ginger and galangal. Peeled the onion and cut it into small wedges.
  3. Put chicken stock in a large saucepan, add lemongrass, ginger, galangal and onion wedges. Turn on the stove and bring them to boil for about 7 minutes to release the flavor. Add baby corn and cook for 3 minutes, then add Thai eggplant and kaffir lime leaves and cook for another 3 minutes.
  4. Reduce the heat, add prawns and coconut milk, simmer until prawns cooked through and vegetables are cooked but still crunchy. Stir in fish sauce, salt, sugar and chopped cilantro.
  5. Divide rice vermicelli among bowls, ladle some soup to the bowl, serve with lemon wedges and chilli oil.

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