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Recipe Of The Week - Thai Prawn Coconut Soup


A fishy dish that has a chance of pleasing the whole family - the creaminess and crunchy veg will convert most fish hater out there! Filled with crunchy bamboo shoots and beansprouts and more flavour than you can shake a stick at, this is a belter of a soup recipe.


Serves 4


  • 1/2 tbsp olive oil
  • 1 tbsp fresh ginger, grated
  • 1/2 stick lemongrass, minced
  • 2 garlic cloves, minced
  • 1 tsp red curry paste
  • 500ml chicken stock
  • 1 1/2 tbsp fish sauce
  • 2 tsp honey
  • 600ml coconut milk
  • 100g mushrooms, thinly sliced
  • 100g beansprouts
  • 100g canned bamboo shoots
  • 225g fresh prawns, peeled and deveined
  • 2 tbsp fresh coriander, finely chopped



  1. Heat the olive oil in a large saucepan over a medium heat

  2. Add the ginger, lemongrass, garlic and curry paste and stir for 1 minute

  3. Once heated through, add the chicken stock, fish stock and honey and simmer for 15 minutes, stirring occasionally

  4. Add the coconut milk and mushrooms, stirring occasionally until the mushrooms soften – approximately 5 minutes

  5. Add the prawns, beansprouts and bamboo shoots and cook for a further 5 minutes, or until the prawns are pink and opaque and the vegetables have softened

  6. Remove from the heat, and serve immediately with a sprinkling of freshly chopped coriander 

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