In this month's Thai-themed Kitchen Trotter box, there was a recipe for Red Curry & Coconut Milk Scallop Soup. I really don't like scallops so I decided to make it with king prawns instead. The result was delicious and made a lovely change to our usual soups. It looks very greasy in the photo but that's because you add a spoonful of red curry-infused oil at the last minute and it floats on the surface.
This recipe called for three ingredients from the box - Tom Kha instant soup powder which serves as a fabulous base (you could use chicken stock and add lots of Thai spices if you can't find any), red curry paste and Kaffir Lime Leaves which have the most amazing zingy, zesty fragrance.
Thai Prawn & Coconut Soup
ingredients : (for 4 servings)
400ml coconut milk
100ml water
3 Kaffir Lime leaves
3 sachets of Tom Kha instant Thai soup powder
200g king prawns
200g mushrooms
1 red pepper
1/2 red onion
1tbsp red curry paste
fresh coriander to garnish
juice of 1 lime
Heat the water and coconut milk in a saucepan until the first bubbles start to appear. Add the Kaffir lime leaves, lime juice and the Tom Kha sachets and simmer for a few minutes.
Finely chop the red onion, red pepper and mushrooms and add to the pan with the prawns. Simmer for 10 minutes - the vegetables should retain some crunch.
In a small frying pan or saucepan, heat a tablespoon of red curry paste with a drizzle of oil, stirring to combine. Add a few drops to the soup before serving and garnish with fresh corainder.
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