A “Thai-inspired” soup made more hearty and filling with the addition of veggies.
With the weather cooling down, I was craving a warm soup. I call this “Thai-inspired” because I added a lot of veggies (carrots, red bell peppers, baby spinach) that a typical Thai soup wouldn’t have, just to make it a bit more filling. Serving it with cooked vermicelli made it taste like a cross between a laksa and a Tom Yum soup. Love that!
Thai-inspired Prawn & Coconut Curry Soup
Course: MainCuisine: ThaiDifficulty: Medium6
servings15
minutes20
minutes30
minutesIngredients
2 tbsp oil
1/2 kg prawns
50-55gm spring onions (3 – chopped)
170gm carrots (2 – diced)
1 green chilli (thinly sliced)
1 large red capsicum (thinly diced)
3 cloves garlic (minced)
2 tsp ginger (minced)
6 tbsp Ayam’s Thai red curry paste
400ml coconut milk
2 1/2 cups chicken broth
3 cups baby spinach (roughly chopped)
2 tbsp lime juice
1/4 cup coriander leaves
salt and pepper
Directions
- Prepare all the vegetables.
- Heat oil and add prawns to it. Cook for 2-3 minutes (until caramelised and half-cooked). Season with salt and pepper. Remove from pan and set aside.
- In the same pan, add the spring onions, carrots, capsicums, and chillies. Stir fry for 5 minutes. Season with salt and pepper.
- Add garlic and ginger and cook for another 1-2 minutes.
- Stir in the Thai red curry paste and cook for 30 seconds.
- Add the coconut milk and chicken broth. Bring to a boil and then reduce the flame to simmer for 6-8 minutes.
- Stir in the baby spinach and simmer until wilted (about 2 minutes).
- Add prawns, lime juice, and coriander leaves. Simmer for 2 minutes to reheat the prawns.
- Season with salt and pepper to taste.
- Serve with boiled basmati rice or cooked rice vermicelli noodles.
