Thai prawn soup

Thai prawn soup

Salty, sour with a touch of sweetness, this fragrant Thai prawn soup  is another tasty recipe for under 300 calories.  I know I say this all the time, but it is also one of the easiest recipes I have tried. I usually use chicken to make what is called Tom Ka Gai, but for a change and to reduce the calories even more I decided to use prawns this time.

I remember the first time I had this soup was after a long day of snowboarding in Chamounix…our host made a huge pot of it and all 12 of us ate it around a big table with litres of red wine and a roaring fire in the background. A bit different to how it is eaten in Thailand, but it was perfect.

To make it a bit more filling as a main meal I added a small amount of egg noodles. You can use rice noodles instead or eliminate them for a lighter meal. I used low fat coconut milk instead of the full fat stuff which seriously reduces the calories.

Thai prawn soup

By February 3, 2013

This recipe serves 2 as a main meal

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes



1. Finely slice the tender ends of the lemongrass but retain the ends for the soup.

2. Place a large saucepan on a medium heat. Add the chicken stock, shallots, lemongrass (chopped and the ends) ginger, chilli and kaffir lime leaves. Simmer for around 10 minutes until the flavours start to infuse into the broth.

3. Add the fish sauce, coconut milk, mushrooms, peppers and noodles. Simmer for 5 minutes until they start to soften.

4. Add the prawns and continue to simmer for 5 minutes or until the prawns are just cooked.

5. Add the lime juice and sugar. Remove the lime leaves and the lemongrass sticks before serving.  Try the soup at this point, you want it to be salty, sour and a little sweet. You can add more fish sauce, sugar or lime juice if it needs it.

6. Serve in large bowls with some coriander, basil and sliced spring onions sprinkled over the top.

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