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Spicy Thai-style Prawn Soup

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

20.3 g
24.9 g
1.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 269
  • Fat 9.4 g
    • Saturated   3.6 g
    • + Trans 
  • Cholesterol 85 mg
  • Sodium   1780 mg
  • Carbohydrate 24.9 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 20.3 g
    • Vitamin A 8 %
    • Vitamin C 48 %
    • Calcium 5 %
    • Iron 19 %


  1. Heat 1/2 Tbsp. of the oil in a medium to large pot set over medium-high heat. When oil is hot, add the ginger and curry paste and cook 30 seconds. Now add the stock, coconut milk, fish sauce, sugar, lime juice, soy sauce and rice to the pot. Bring soup to a simmer, where small bubbles just break on the surface. Adjust the heat as needed, to maintain that simmer. Simmer soup, stirring regularly so the rice does not stick on the bottom, for 15 minutes, or until the rice is just tender.
  2. As the rice cooks, place the remaining 2 Tbsp. oil in a wok or very large skillet set over medium-high heat. When oil is hot, add the mushrooms, onion and bell peppers and cook and stir until just tender, about five minutes. Remove pan from the heat.
  3. When rice is tender, add mushrooms, onions, peppers and prawns to the soup. Simmer for 4 to 5 minutes, stirring occasionally, or until prawns are cooked through. Now mix in the 3 Tbsp. chopped cilantro.
  4. Ladle soup into bowls. Top soup, if desired, with a few whole cilantro leaves and sliced green onion. If desired, serve the soup with lime wedges, for squeezing and additional tanginess to the soup.

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