Description
A quick, comforting, and delicious creamy soup packed with prawns and rich flavors, perfect for busy days.
Ingredients
Scale
- 1 pound of prawns, peeled and deveined
- 1 can of coconut milk
- 2 cups of chicken or vegetable broth
- 1 tablespoon of red curry paste
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- 1 cup of mushrooms, sliced
- 1 bell pepper, chopped
- 1 tablespoon of lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Sauté the aromatics: In a large pot, heat a splash of oil over medium heat. Add the red curry paste and sauté for about a minute until fragrant.
- Combine the liquids: Pour in the coconut milk and broth, and bring it to a gentle simmer. Stir well to combine.
- Add the veggies: Toss in the mushrooms and bell pepper. Let the mixture cook for about 5-7 minutes until the veggies are tender.
- Cook the prawns: Add the prawns to the pot along with the fish sauce and sugar. Cook for another 5 minutes, or until the prawns are pink and cooked through.
- Season and garnish: Stir in the lime juice, and season with salt and pepper to taste. Serve the soup hot, garnished with fresh cilantro.
Notes
Consider making a side of rice or crusty bread to dip in your creamy soup. Prawn substitutions can include chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, quick meal, prawns, Thai cuisine, creamy soup, easy recipe