Coconut prawn soup with toasted sesame oil and chilli
This rich and comforting soup combines tender prawns with creamy coconut cream, chicken stock, and a hint of chilli flakes. A drizzle of toasted sesame oil adds nutty depth, while fresh lime juice provides a bright, zesty finish. Garnish with chopped spring onions and fresh coriander before serving hot.
Ingredients
- Lime juice20 ml
- Chicken stock250 ml
- Coconut cream15 ml
Instructions
3 steps- 1
Put the lime juice, chicken stock, coconut cream, sesame oil, spring onions, and chilli flakes into a small saucepan, bring to a boil, and simmer gently for 8 minutes.
8 min
- 2
Add the prawns and bring back to a boil, then remove from the heat, cover, and let stand for 3-4 minutes or until the prawns are completely cooked through.
4 min
- 3
Ladle the soup into a serving bowl, top with fresh coriander, and serve.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes