Thai Coconut Soup with Prawns & Mushroom

Thai Coconut Soup with Prawn & Mushroom

Thai Coconut Soup with Prawn & Mushroom

This Thai coconut soup recipe takes two of Thailand’s most famous recipes and smashes them together, creating a light, warming prawn soup with subtle Thai flavours, creamy coconut and healthy, delicious vegetables. If you can’t get your hands on palm sugar, you’ll be just fine using caster sugar in a pinch. But you’d definitely be better off buying the real thing! (The previous was an affiliate link for which I earn a commission per purchase.)

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Thai Coconut Soup with Prawns & Mushroom
Thai Coconut Soup with Prawns & Mushroom

Introduction

Soup is rarely a go-to for me in the kitchen. I have always been drawn to big flavours, portions and textures. And soup only tends to provide one of those things.

As with most things, however, I find there’s always a place for even those dishes we aren’t especially fond of. Those who don’t particularly care for cottage pie might still find it especially warm and wonderful in the winter. And those who don’t care much for seafood might still long for fish and chips on a Friday evening.

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In this instance, it’s not so much about time and place. Nor about situation and circumstance. Instead, it is about the simple fact that Thai flavours are so wonderful, so potent, so vibrant, and oh so suited to broths, soups and sauces.

Thai cuisine is all about balance. The creaminess of coconut milk is a perfect base for the sourness and sweetness of the ingredients to come. And a creamy, rich base like coconut means subtle spices go a long way without ever having to overwhelm.

Thai Chicken Panang Curry – Paste Recipe Included!

About the dish

This dish is essentially an amalgamation of two of Thailand’s best known soups.

First on the list, we have Tom Yum Goong, the potent, fiery broth that is almost synonymous with Thai cuisine. A deeply flavoured powerhouse of spice and stock.

While the Pad Thai is Thailand’s national dish, Tom Yum Goong is in many ways a classic far more in keeping with the reality of Thai cuisine. As light and as fresh as any dish you’ll find in that country or any other, it carries the characteristic spice and sourness and showcases those flavours in a stunningly straightforward way with nothing but the freshest ingredients and crispest textures.

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Second on the list, is Tom Kha Gai, a not-so-distant relative of Tom Yum Goong that employs both chicken and coconut for a more approachable, more comforting welcome.

If the creamy sweetness of coconut milk brings a comforting warmth to a soup, it’s chicken that helps to elevate that to another level. After all, what could be more wholesome than chicken soup? And when you marry it with all of those wonderful Thai flavours, you get a truly wonderful thing. Subtle and more sweetly intended than a Tom Yum Goong, Tom Kha Gai is like a kinder older brother, who wants to include you without necessarily forcing you through the same intense initiation.

About this dish

This Thai coconut, prawn and mushroom soup combines the best of those two dishes above and provides you with a simple, subtle seafood soup wrapped lovingly in beautiful coconut milk.

It’s a very simple dish. The beautiful Thai aromatics we know and love, lemongrass, kaffir lime, galangal and chilli, bring freshness and flavour to a combination of stock and coconut. A perfect balance between salty and sweet, with a subtle host of flavours just beneath the surface. Nothing too strong, nothing overpowering and everything in harmony.

Prawns are used for their delicate flavour and wonderful texture. A perfect match for the subtle flavours that could far too easily be overshadowed. With them, the usual combination of shallot and garlic, and a few mushrooms for a little extra texture.

A quick guide – Thai Coconut Soup with Prawns & Mushroom

We’re going to start by preparing our ingredients and getting everything ready.

First, we’ll get the galangal, chilli, lemongrass and kaffir lime together. And then we’ll prepare those ingredients by simply giving the lemongrass a few stern hits with the back of a knife and removing any dirty or overly tough outer layers. We’ll also remove the top and bottom of the stalk.

The chilli, as well, can benefit from a bit of gentle bashing. Not enough to smash it to pieces, but to break down the fibres in the outer layer just enough that the flavour will leak out into the liquid as it cooks.

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Those aromatic ingredients can then go into a pan with the coconut milk, which we’ll gradually reduce on a low heat. While we do, we’ll chop the garlic, shallots and mushrooms that will then be fried off in the oil formed once the coconut milk reduces all the way down and splits.

Finally, we’ll add the prawns and the stock, which we’ll then simmer for five more minutes. We’ll season the dish with palm sugar, lime juice and fish sauce, then serve with an appropriate garnish.

Thai Chicken Panang Curry – Paste Recipe Included!

A few final things to remember

  • As always, get everything ready first. It’ll make your life so much easier once you start cooking. It’s such a simple dish that once the coconut milk has reduced, you’re looking at minutes at most. With very little hassle!
  • On the note of which, keep the duration of the cook in mind. The prawns will overcook lightning fast and you really want to avoid that if you can.
  • Make sure you use full fat coconut milk. It makes the world of difference. Low fat coconut milk won’t separate in the same way and you’ll basically end up simmering instead of frying.
  • You could swap out the prawns for any kind of seafood, or simply add it to the existing dish. Or even add noodles.
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Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – A fantastic curry that takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Perfect Prawn Pad Thai – The national dish of Thailand. Quite possibly the perfect stir fry! With fresh seafood, paper thin rice noodles, crunchy peanuts, zingy tamarind and fiery chilli.

Authentic Thai Green Curry – Need I say more? The classic Thai dish that we all know and love. A perfect, vibrant curry with beautiful green chillies and fresh herbs.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.


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Thai Coconut Soup with Prawns & Mushroom

Thai Coconut Soup with Prawn & Mushroom

This Thai coconut soup recipe takes two of Thailand’s most famous recipes and smashes them together, creating a light, warming prawn soup with subtle Thai flavours, creamy coconut and healthy, delicious vegetables.
Prep Time 1 hr
Cook Time 15 mins
Course Main Course, Snack, Soup
Cuisine Thai
Servings 2

Ingredients
  

  • 2 Red Chillies
  • 2 sticks Lemongrass
  • 4 Kaffir Lime Leaves
  • 1 inch Galangal
  • 1 can Coconut milk
  • 200-400 g Prawns
  • 1 Shallot
  • 3 cloves Garlic
  • 1 cup Mushrooms
  • Fish Sauce
  • 400 ml Chicken Stock
  • Lime Juice
  • Palm Sugar

Instructions
 

  • Bruise the chillies and repeatedly hit the lemongrass with the back of a knife, trimming the top and bottom ends and removing the outer layer if dirty or tough.
  • Add them and the coconut milk to a pan on low-medium heat and then tear the kaffir lime leaves and drop them in as well.
  • Reduce the coconut milk all the way down until it splits. Remove the aromatics just before that occurs.
  • As the coconut milk reduces, peel and slice the shallot and 3 cloves garlic. Slice the mushroom, as well, into suitably sized pieces.
  • Fry off the shallot, garlic and mushrooms in the coconut oil that has formed in the pan, increasing the heat to medium high. Cook until the onions are soft and translucent.
  • Add the prawns and stir, flash cooking to get some colour on the outside.
  • Add the stock and stir everything together, cooking for a further 5 minutes.
  • Stir in some palm sugar and season with fish sauce and lime juice, to taste.
  • Garnish with basil and a wedge of lime.
Keyword Coconut Milk, coconut soup, prawn soup, thai coconut soup

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