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Spicy Thai Coconut Soup

Karina Kari
A creamy, flavorful Thai Coconut Soup featuring tender prawns, fragrant herbs, and rich coconut milk.
Quick to prepare, packed with protein, fiber, and heart-healthy fats, this soup makes a satisfying weeknight dinner or easy meal-prep option.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course main, Soup
Cuisine Asian, thai
Servings 2

Equipment

  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 ladle
  • 1 plate (for resting prawns)

Ingredients
  

  • 1 tbsp vegetable oil
  • 10 medium prawns peeled and deveined
  • 2 garlic cloves finely grated
  • 2 tsp fresh ginger finely grated
  • 1 lemongrass stalk peeled and finely grated
  • 1 tbsp brown sugar
  • 1 ½ tbsp fish sauce or soy sauce
  • 2 tsp curry powder
  • 1 tsp coriander powder
  • 2 tsp chili garlic paste adjust to taste
  • 400 g 14 oz coconut milk
  • 2 cups 500 ml chicken or vegetable broth
  • 2 tsp lime zest from 1 lime
  • 200 g 7 oz fresh egg noodles, cooked per packet instructions
  • 1 large handful bean sprouts

Toppings (optional):

  • Lime wedges
  • Fresh cilantro/coriander leaves
  • Sliced red or green onion
  • Fried Asian shallots
  • Sliced red chili or extra chili paste

Instructions
 

  • Prepare the Ingredients: Before you begin cooking, gather and prep all your ingredients.
    Peel and devein the prawns, finely grate the garlic and ginger, and peel the outer layers of the lemongrass stalk to use the tender white and pale green part.
    Cook the noodles according to the packet instructions, then drain and set aside.
    This prep ensures your cooking process is smooth and stress-free.
  • Heat the Oil and Sear Prawns: Place a large saucepan over medium-high heat and add the vegetable oil.
    Once the oil is hot and shimmering, add the prawns in a single layer.
    Sear them for about 1–2 minutes on each side until they turn light golden.
    They don’t need to be fully cooked at this stage, as they will finish cooking in the soup later.
    Remove the prawns onto a plate and set aside.
  • Sauté Aromatics: Lower the heat to medium.
    If the pan seems dry, add a small splash of oil.
    Add the grated garlic, ginger, and lemongrass to the pan.
    Stir constantly for about 20 seconds until the garlic turns golden and fragrant.
    Be careful not to burn it, as burnt garlic can turn the soup bitter.
    This step builds the foundation of the soup’s aromatic flavor.
  • Caramelize Sugar and Fish Sauce: Add the brown sugar and fish sauce to the pan.
    Stir continuously for 30 seconds, allowing the sugar to melt and lightly caramelize.
    This step enhances the depth of flavor in the broth, balancing the sweetness with the savory notes of the fish sauce.
  • Add Spices and Chili Paste: Sprinkle in the curry powder and coriander powder, then stir in the chili garlic paste.
    Cook for 30 seconds while stirring to release the fragrances and slightly toast the spices.
    This step ensures the soup develops a rich, layered flavor with mild heat and aromatic complexity.
    Adjust the chili paste quantity to suit your spice preference.
  • Pour in Coconut Milk and Broth: Slowly add the coconut milk and chicken or vegetable broth to the pan.
    Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
    The coconut milk adds creaminess and subtle sweetness, while the broth thins the mixture and forms a flavorful base for the soup.
  • Infuse with Lime Zest: Add the lime zest from one lime to the simmering soup.
    Stir gently to release the citrus aroma, which will brighten the flavors and add a refreshing tang.
    Simmer for 1–2 minutes to allow the broth to absorb the zest.
  • Return Prawns to the Soup: Carefully add the seared prawns back into the simmering broth.
    Cook for an additional 2 minutes or until the prawns are fully cooked through and opaque.
    This step ensures the prawns remain tender and juicy while soaking up the rich coconut broth.
  • Assemble Noodle Bowls: Divide the cooked noodles evenly between serving bowls.
    Using a ladle, pour the hot soup and prawns over the noodles, making sure each bowl has a generous portion of broth and seafood.
  • Add Fresh Toppings: Top each bowl with a handful of fresh bean sprouts, chopped cilantro or coriander, and any optional garnishes such as fried Asian shallots, sliced red or green onions, extra chili paste, or fresh red chili slices.
    Finish with a wedge of lime on the side for squeezing just before eating.
    These toppings add texture, freshness, and extra flavor contrasts to every bite.
  • Serve and Enjoy: Serve the soup immediately while hot.
    Encourage diners to squeeze lime over their bowls and slurp the noodles to fully enjoy the aromatic, creamy, and slightly spicy flavors.
    This comforting soup is perfect for a quick weeknight dinner, a nourishing meal prep option, or a cozy dish to enjoy any time of the year.

Notes

  • Prawns: Use fresh or defrosted frozen prawns. Avoid overcooking, as they can become rubbery; they will finish cooking in the broth.
  • Lemongrass: Peel off the tough outer layers and use only the tender white and pale green part. Lemongrass paste can be substituted (about 1 tbsp) if fresh isn’t available.
  • Curry Powder: Any type works, from mild to hot, depending on your taste preference. Madras or store-bought curry powders give a fragrant base without overwhelming heat.
  • Chili Paste: Adjust spice levels to taste. Options include sriracha, sambal oelek, or Asian chili paste. It also adds a beautiful reddish hue to the soup.
  • Noodles: Fresh egg noodles are ideal, but rice noodles, vermicelli, or ramen can be used. Adjust cooking times to ensure noodles remain tender and not mushy.
  • Coconut Milk: Full-fat coconut milk creates a richer, creamier broth. Light coconut milk is fine but will produce a thinner texture.
  • Toppings: Bean sprouts, cilantro, fried shallots, and lime wedges provide texture, freshness, and vibrant flavor contrast.
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