Find your recipes and restaurants here

Prawn and coconut soup

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 16
Servings 5
Time 40


  • 2 onions, chopped
  • 1 red chilli, seeded and chopped
  • 15 ml lemongrass, chopped
  • 5 ml shrimp paste
  • 5 ml brown sugar
  • 3 ml garlic, crushed
  • 3 ml ginger, crushed
  • 375 ml coconut milk
  • 5 ml tamarind pulp
  • 250 ml chicken or vegetable stock
  • 500 g butternut, cubed and peeled
  • 60 ml lime juice (or lemon juice)
  • 12-18 prawns, peeled, deveined and heads removed
  • 125 ml coconut cream
  • 15 ml fish sauce
  • 30 ml fresh basil


Blend the onions, chilli, lemongrass, shrimp paste, brown sugar, garlic, ginger and 60 ml of the coconut milk in a food processor.
Mix this paste with the remaining coconut milk, tamarind pulp and stock in a saucepan.
Add the butternut and lime juice and bring to the boil.
Reduce the heat, cover and simmer for 10 minutes.
Add the prawns, coconut cream and fish sauce and simmer for three minutes until the prawns are cooked.
Add some basil leaves, stir gently and serve garnished with basil sprigs.

Read more on: fish/seafood  |  soup

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.