- Dish type
This is a mild tasting Thai-inspired prawn soup.
3 people made this
- butter for frying
- 1 large onion, minced
- 2 celery stalks
- 2 tablespoons olive oil
- 250ml fish stock
- 1 tin (350g) coconut milk
- 1 tablespoon tomato paste
- 4 tablespoons flour
- 250ml milk
- 500g prawns, peeled and cleaned
- 1 teaspoon lime zest
- salt and pepper to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Melt butter in a pot, Add minced onion and celery and brown whilst stirring.
- Add fish stock, coconut milk and tomato paste.
- Combine milk with flour and whisk into the simmering stock. Boil for 5 minutes.
- Add prawns, salt, and pepper. Add lemon zest and cook for another 5 minutes.
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Thai Coconut Soup with Shrimp (Tom Kha Goong)
Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. You should be able to find all the ingredients at your local grocery store. Perfect for cold fall and winter nights.
It’s that time of year, so much to do! Holiday parties, shopping, travel, not to mention all the normal things you do in a day. Here’s a quick recipe to get dinner (or lunch) on the table in about 30 min.
I LOVE Thai food! and especially Thai soup! and up until a few months ago there was a really good Thai restaurant in my neighborhood. I say up until a few months ago because the building that housed the restaurant was torn down (and the restaurant moved across town) to build a new multi -level residential/commercial building . Boo hoo! It was a sad day for me…they just might have known me by name at the restaurant and what I liked to order . Spicy coconut soup aka Tom Kah soup was one items I frequently ordered.
If you haven’t had Tom Kah soup before…it’s a very warming, aromatic soup that includes coconut milk, lemongrass, ginger, red curry paste and lime, It can be made vegetarian or with chicken (Tom Kah Gai) or Shrimp (Tom Kah Goong). I’ve been playing around with this recipe to try to replicate the Tom Kah Soup I used to get at the restaurant and I think I finally NAILED IT!!
Is it wrong that I’ve been slurping this soup and simultaneously muttering ….ummm! ummm! ummm!? Nah, it’s just that good! And bonus…it can be made easily in one pot in about 30 mins.
I’m bringing back “One Pot Wednesday’s”. I started earlier this year bringing you recipes on Wednesdays that can be prepared in one pot/pan etc. Making mid-week meals super simple. Somehow I got away from them, but I’m bringing them back (starting today) so look for new one pot ideas every Wednesday.
Coconut Curry Soup Ingredients
This soup is made with very simple ingredients readily available in any supermarket. Check the Asian food isle for some ingredients.
- OIL: I love using coconut oil in recipes that include coconut milk however, peanut or vegetable oil can be used. The amount is so little that even olive oil will work.
- MUSHROOMS: I used button white mushrooms, however Lisa’s recipe calls for shitake mushrooms. Both are good options.
- GARLIC: Fresh minced garlic is a must.
- GINGER: Minced or grated fresh ginger or ginger paste work well.
- RED CURRY PASTE: Thai Red curry paste packs a lot of flavor and some mild heat. I’ve been using Mae Ploy Red Curry Paste for years but it seems to me that Thai Kitchen Red Curry Paste is easier to find in most markets. They are both great.
- COCONUT MILK: This gives this seafood soup it’s creamy, silky, rich texture. Do not get the “light version”. Using regular coconut milk is a must.
- FISH SAUCE: Do not get turned off by the smell of fish sauce! It is a strong and unpleasant smell but – oh boy does that stuff deliver flavor!
- BROTH: Chicken or seafood broth are good options for this Asian soup.
- SHRIMP: Medium or large peel and deveined shrimp are perfect for this recipe. Remove the tails for easy slurping!!
- 1 pound unpeeled, medium-size raw Gulf shrimp (36/40 count)
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- 2 teaspoons olive oil
- 4 cups vegetable broth
- 1 (13.5-oz.) can unsweetened coconut milk
- 2 ½ tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 tablespoon fresh lime juice
- 2 teaspoons red curry paste
- 1 (8-oz.) package sliced fresh mushrooms
- 1 medium-size red bell pepper, chopped
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
- 1 Thai chile pepper, seeded and minced (optional)
Peel shrimp devein, if desired.
Sauté ginger and garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant. Add broth and next 5 ingredients. Bring broth mixture to a boil, and reduce heat to medium. Add mushrooms and bell pepper, and cook, stirring often, 3 to 5 minutes or until crisp-tender. Add shrimp, and cook 1 to 2 minutes or just until shrimp turn pink. Remove from heat. Add basil, next 2 ingredients, and, if desired, chile pepper.
Prawn Strips Noodle Soup (Bún Suông)
This Vietnamese noodle soup dish is called “bún suông” and it is originated from Trà Vinh province (in southwestern Vietnam).
Etymologically, “bún” is a Vietnamese soft rice noodle, often translated as rice vermicellli, “suông” is an altered pronunciation of “đuông” which is a local name for “palm worm”. Of course, this noodle soup is not made of worms, but freshly-made prawn paste. The prawn paste will be dripped into a boiling broth pot, and this literally creates worm-like pieces.
Bún suông noodle soup in Trà Vinh province
The broth of bún suông can be prepared in two ways:
- The seafood version: Dried cuttlefish are boiled to get a clear broth or consomé. Cuttlefish is actually some flat squid species, just in case you are not familiar with the terms. White radish or daikon radish is optional.
- The pork version: Simply cook the broth using pork bones, just make sure the broth is clear and odorless. Daikon radish is necessary.
The prawn strips are made from the fresh prawn paste, marinated with some spices. They can be cooked by frying in a pan or boiling right in the broth pot.
Fresh prawn paste with tumeric
The pork broth is more common because of cheap ingredients, but the seafood version can be found in some local gourmet restaurant. Sometimes Vietnamese cooks combine the two versions together: they cook the pork stock with some extra pieces of dried squids or prawns.
The bún suông noodle soup is often served with some pork hock slices or some picnic shoulder cuts.
Home cooks often cook the broth with pork hocks,radish and dried shrimps
In Vietnam, the accompanying condiment is made of fermented whole-grain soy paste (Vietnamese: tương hột). It can be added directly into the serving bowl or as a separate dipping sauce.
Bún suông noodle soup with fried prawn strips and morning glory.
- 2 kg (about 4½ lbs) pork shank bones
- 6 or 12 fresh tiger river prawns, peeled, rinsed with rice wine, marinated with some fish sauce and minced garlic and shallot for 10 mins
- 500 g (1 lb + 1¾ oz) minced prawn or shrimp, marinated with some salt, refridgerated for 1 hour
- 200 g (7 oz) dried prawns (or dried cuttlefish), pounded
- 500 g (1 lb + 1¾ oz) boneless pork hocks
- 3 kg (about 6½ lbs) freshly-made bún noodle (rice vermicelli)
- 3 daikon radish tubers, peeled, rinsed, and sliced into thick coins
- 3 garlic cloves, minced
- 2 Asian shallots, peeled, crushed
- 1 Asian shallot bulb, peeled, minced
- 1 cayenne pepper, sliced
- some tapioca starch
- 3 spring onion white parts, minced
- 3 spring onion green parts for garnishings, chopped
- seasonings and dipping sauce: cooking oil, sugar, black pepper, granule seasoning, whole grain soy paste, tamarind pate
Step by step method
Cooking the pork stock
In a pot of water, cook the pork bones with daikon radish and crushed dried shrimps or squids and a little salt to make the broth. Cook for about 2 hours. Pay attention to skim off the foam to make sure the broth water is clear and clean.
Cooking the pork hocks
Rinse the pork hocks and boil them in a pot of water with two crushed Asian shallots. Boil for about 40 mins until the pork hocks are cooked. Drain and then cut into thin slices.
Preparing the prawn paste
In a food blender, puree the minced prawn with minced garlic, black pepper, some tapioca starch, minced scallion white into paste. Pour the prawn paste into a piping bag.
Cooking the broth
When the broth is ready, turn on the heat. Over the hot boiling broth, squeeze the piping bag to make multiple prawn strips. When the prawn strips float to the surface, add fresh marinated prawns into the broth. Season the broth.
Frying prawn strips
Alternately, you can fry the prawn strips instead. Add some oil to a frying pan, heat up and fry the prawn strips until they are golden brown.
Prepare a dipping sauce with fermented whole-grain soy paste and tamarind paste. Alternately, add those spices into the broth.
Use a spider spoon to blanch a serving portion of rice noodle. In a serving bowl, add the blanched noodle, then the pork hocks, some cooked prawns, and some prawn strips. Then pour the broth onto the bowl.
Tips & variations
Rinsing the prawns with rice wine helps remove the odd smell of the prawns.
Other Recipes You Might Like
When it comes to soups, I simply love Thai soups. Nothing beats a bowl of piping hot, spicy, aromatic and utterly delicious Thai soup such as Tom Yum Goong (Spicy Shrimp Soup) or Tom Kha Gai (Coconut Chicken Soup).
This Thai Coconut Chicken and Shrimp Soup is pretty much a combination of the two recipes it&rsquos absolutely appetizing, mouthwatering and delicious. Trust me, the soup is SO GOOD and it&rsquos better than your regular Thai restaurants. You just have to try my recipe!
When it comes to making Thai soups, there are a few ingredients that are essential: lemongrass, kaffir lime leaves, and galangal. They are the key ingredients that lend and impart the iconic and unmistakably Thai flavors.
They can be found at Asian or Southeast Asian stores. If you can&rsquot find these ingredients, just skip them. It&rsquos not ideal but there are really no real substitutes for them.
- 32 oz. (900 g) low sodium chicken broth
- 2 inches (5 cm) piece ginger, cut into 1/4 inch thick
- 1 can (13.5 oz.) coconut milk
- 1 pound (0.4 kg) boneless, skinless chicken breast, thinly sliced
- 8 medium-sized shrimp, shelled and deveined
- 3 tablespoons fish sauce or salt to taste
- 2 teaspoons light brown sugar or regular sugar
- 4 Thai chilies, stems off
- 6 tablespoons fresh lime juice, approximately 3-4 limes
- 2 cups bean sprouts, optional
- 3/4 pound (100 g) fresh thick rice noodle
- 3/4 cup packed fresh cilantro leaves
- Prepare the chicken broth in a large pot. Add in the ginger and boil the chicken broth on high heat. Turn the heat to medium and simmer for 10 minutes.
- Add the coconut milk and return to simmer. Transfer the sliced chicken and shrimps into the chicken broth and let it cook through, approximately 3 minutes.
- Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and 1/2 cup fresh cilantro leaves. Stir in the fresh rice noodle and serve immediately.
- Garnish the noodle with the remaining 1/4 cup of fresh cilantro leaves.
Steamed coconut and prawn soup
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- 5 cm piece fresh ginger, peeled
- 50 g fresh oyster mushrooms
- 2 spring onions/shallots, trimmed and cut into thin slices, plus extra for garnishing
- 800 g coconut milk
- 2 tbsp red curry paste (see Tips)
- 3 tsp fish sauce (gluten free)
- 24 peeled, medium raw prawns, with tails on (approx. 750 g)
- 80 g dried rice noodles
- boiling water, for soaking
- micro herbs, for garnishing (optional)
- fresh limes, cut into cheeks, to serve
Pumpkin, prawn and coconut milk soup
1. To make the curry paste, put all the ingredients in a small food processor or spice grinder and blend until smooth.
2. Peel the prawns, reserving the shells. Cut a slit down the back of the prawns and remove the vein.
3. Heat a wok over high heat, add the oil and swirl to coat. Cook the onion, garlic and carrot for 4–5 minutes, or until lightly coloured. Add the prawn shells and cook for 2–3 minutes, or until they turn orange. Add the tomato paste and 1 litre (35 fl oz/ 4 cups) of water, bring to the boil, then reduce the heat and simmer gently for 20 minutes. don't boil the liquid, otherwise the prawn shells will make it bitter. Strain, reserving the liquid.
4. Heat a clean wok over high heat, add the paste and cook for 1–2 minutes, or until aromatic. Stir in the coconut cream and cook for 2 minutes. Add the reserved stock, pumpkin and coconut milk and cook for 5 minutes, or until the pumpkin is tender. Add the prawns and cook for 2 minutes, or until cooked. Stir in the fish sauce, palm sugar and basil and serve.
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon red-pepper flakes
- 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon cornstarch
- 4 ounces angel-hair pasta
- 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
- 1/4 cup freshly squeezed lime juice
- Coarse salt
- 4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth add to pot. Bring to a boil.
Break pasta in half add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice season with salt. Ladle into serving bowls, and garnish with scallions.