Tomato and coconut prawn soup
This quick soup uses a light coconut-tomato base and cooks prawns near the end so they do not become unnecessarily tough. It is a simple original combination rather than an authentic version of a named national soup.
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Original recipe · serves 2
Tomato and coconut prawn soup
10 minPreparation20 minCooking30 minTotal
Ingredients
How to make it
- Heat oil in a saucepan over medium heat. Stir garlic and ginger for 30 seconds.
- Add tomatoes, coconut milk and stock. Bring to a gentle simmer and cook for 12 minutes.
- Add prawns and simmer for about 4 to 6 minutes, depending on size, until pearly or white and opaque throughout; use 63°C / 145°F as a thermometer check.
- Remove from heat, add lime juice and taste for seasoning. Top with spring onion and serve.
Make it work in your kitchen
Prawns are a shellfish allergen. Use separate utensils for raw seafood and ready-to-eat toppings. For a different version use firm tofu and heat it thoroughly; the flavour and cooking needs will differ from the seafood version.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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