Thai Coconut Prawn Soup
Authentic, bold, and delicious! Thai flavors make this sweet and spicy soup irresistible!
Skip the take-out and make this at home – it’s unbelievably easy and 10000x tastier and healthier! Taste, Smile, Repeat!
Our soup is #2die4GourmetSoup, cook away!
Remember: Add Soup Base to Taste!
If you're in a rush, simply add the tub of soup to 8 cups boiling water. Bring soup back to a boil, then turn down and simmer for up to 30 minutes, stirring frequently. Al likes to add a couple cans of coconut milk at the 30 minute mark.
Add salt and pepper to taste. Enjoy with toast or baguettes!
If you have time, prepare your chicken how you like it. We like chicken breasts, but drummlets soaking in this tasty soup would take this over the top! As always, add the soup to 8 cups boiling water. Bring back to a boil and then simmer for 30 minutes. Add your chicken at the 15 minute mark, you may have to increase the temperature to keep your simmer.
At 30 minutes add your choice coconut milk and squeeze 1/2 a fresh cut lime - into your soup.
Before you begin, soak frozen prawns (or any seafood) in a deep bowl of cold water for 15 minutes. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option.
For milder soup, immediately remove chili peppers. To the pot of aromatics, add as much red curry paste as you’d like, depending on how spicy you’d like the dish to be. Bring Thai soup to a boil, turn down and simmer for up to 30 minutes, stirring frequently.
Drain prawns, add to soup; cook until no longer translucent about 5 minutes. At the end, add 1/4 can coconut milk, and squeeze 1/2 a fresh cut lime - into your soup.
Ladle soup into bowls, with shrimp, fresh cilantro and coriander leaves or lemon grass sprigs. Add lime wedges to the side of each bowl! Season with salt and pepper to taste.
Camping/Bachelor/Bachelorette Version:
Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes! Our orchard fresh soup recipe answers the urgent need for convenience and nutrition without sacrificing the taste!
THAI COCONUT PRAWN SOUP in the INSTANT POT
Prep time:20 minutes Instant Pot time: 18 minutes
1) Pour the tube of soup mix into the inner pot. Add coconut milk. If desired, substitute seafood
with chicken or fried kubasa. Stir together very well.
2) Add 8 cups boiling water (or fill to 2/3 max line, adding the rest of the water after cooking). Stir well.
3) Press “Sauté”, stirring soup until it starts to bubble.
4) Press “Cancel”, put the lid on, close the steam vent.
5) Press “Soup”, select 18 minutes.
Use natural release or quick release. Open, stir, add sea food, “Sauté” soup till seafood is transparent. Add water if too thick. Garnish – yes!
Seafood Allergy Alert!
Ingredients:
long grain rice, shredded sweetened coconut, yellow dahl, french green lentils, raisins, soup stock: (sugars (dextrose, corn syrup solids, sugar), salt, chicken fat (rosemary extract) corn flour, hydrolyzed soy protein, yeast extract, onion, celery, garlic, silicon dioxide, spices, disodium guanylate, disodium inosinate, citric acid, parsley; soup base: tomato powder, autolyzed
yeast extract, onion powder, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon,dioxide) herbs & spices 2 red chili peppers
CONTAINS SOY, WHEAT, SHRIMP POWDER, CORN