A Delicious Recipe For A Healthy Lemongrass, Coconut And Prawn Soup

Lemongrass Coconut Prawn Asian Soup recipe

This week our burlesque chef gives us a delicious recipe for a lemongrass, coconut and prawn soup – a kind of Thai/Vietnamese fusion – that’s full of the goodness of garlic, ginger, coconut and various other beneficial herbs and spices. Perfect for beating away the post-winter colds and flu’s.

In Asia, popular fast food joints serve these delicious steaming hot bowls of liquid – renowned for their health benefits – as the fast lunch option, a huge difference to our burgers and chips. The Asian diet is known for being one of the worlds healthiest, and it is not hard to see why.

Delicious lemongrass gives a wonderful freshness to this broth and the creaminess of the coconut against the chilli wakens up your taste buds with exotic flavour.
This is perfect for entertaining is a one pot wonder dish. It can be made in one big batch and held before adding the prawns and, if you fancy, you can add chicken, tofu or a mix of the three.
I love my Asian soups and sometimes if I am a little more peckish I add a portion of steamed rice of noodles to bulk it up to a more satisfying meal.

Serves 2
12 king prawns (raw- shelled and de-veined)
1 can Coconut milk (whole or low fat)
300ml water
1 shallot
1 stick lemongrass (shredded)
Handful coriander
1 star anise
1 lime (cut into quarters)
1 inch piece ginger (Chopped roughly)
Handful fresh mint
1 small red chilli (Sliced)
1 small green chilli (Sliced)
1 large clove garlic (Crushed)
1 spring onion (sliced)

In a medium saucepan, bring the water to a simmer and add the star anise, lemongrass, garlic, ginger and half the red and green chilli.
Simmer for 6 minutes and then add the coconut milk and 2 quarters of the lime, half the coriander and half the mint and simmer for a further 6 minutes.
Strain the broth well and put the liquid back into the pot, discard the rest of the ingredients.
Bring to a simmer again and add the prawns. Cook for about 2 minutes until the prawns are cooked and ladle into warm bowls.
Top with the rest of the chilli, coriander, mint and spring onion, and serve with a wedge of lime.