Thai coconut prawn soup with lemongrass and lime

Thai coconut prawn soup with lemongrass and lime

By
ads

Serve up this fragrant coconut prawn soup infused with lemongrass and lime.

The ingredient of Thai coconut prawn soup with lemongrass and lime

  1. 6 cups (1.5L) Massel chicken style liquid stock
  2. 1 stalk lemongrass, white part only, bruised
  3. 2 tablespoons lime juice
  4. 125g baby corn, halved
  5. 1 red capsicum, seeded and sliced
  6. 1 bunch baby bok choy, trimmed and leaves separated
  7. 400ml coconut cream
  8. 20 large raw prawns, peeled, deveined with tails left intact
  9. 1 tablespoon fish sauce
  10. 1 tablespoon brown sugar

The instruction how to make Thai coconut prawn soup with lemongrass and lime

  1. Place the chicken stock, lemongrass and lime juice in a large saucepan over medium heat and bring to the boil. Reduce heat and simmer for 5 minutes.
  2. Add the baby corn, capsicum and bok choy and cook for 2-3 minutes. Add the coconut cream, prawns, fish sauce and brown sugar and simmer for another 3 minutes or until prawns are just cooked through. Remove the lemongrass, adjust the seasoning if required and serve immediately.

Nutritions of Thai coconut prawn soup with lemongrass and lime

fatContent: 358.261 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 28 grams protein
sodiumContent:

ads2

You may also like