Food For Thought: A Quick Homemade Recipe For Thai Coconut Soup

Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!

Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.

This week… we’re giving you a taste of rich Thai Coconut Soup. Make it in batches to bring to work for the week ahead for a tasty alternative to your regular sandwich

Ingredients:

• 1 tbsp. vegetable oil
• 2 tbsp. grated fresh ginger
• 1 stalk lemon grass, minced
• 2 tsps. Red curry paste
• 900 ml chicken broth
• 3 tbsp. fish sauce
• 1 tbsp. light brown sugar
• 3 cans of coconut milk
• 230g mushrooms, sliced
• 450g of prawns (medium, peeled)
• 2 tbsp. fresh lime juice
• Salt to taste
• 25g of chopped fresh coriander to garnish

Method:

1. Heat the oil in a large pot over medium heat.
2. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
3. Slowly pour the chicken broth over the mixture, stirring continually.
4. Stir in the fish sauce and brown sugar; leave to simmer for 15 minutes.
5. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft (about 5 minutes).
6. Add the prawns; cook until no longer translucent (about 5 minutes). Stir in the lime juice; season with salt; garnish with coriander.

Recipe altered via allrecipes