Prawn and Coconut Milk Soup

Prawn and Coconut Milk Soup
Rate this recipe:
  • Prawn Rolls
  • Crab and Vermicelli Nests
  • Prawn and Courgette Mini-Rolls
  • Spicy Sweet And Sour Carpaccio of Prawn
  • Vermicelli with Prawns
  • Prawns with Bean Sprouts
  • Asian-style Salmon Tartare
  • Chicken and Black Mushroom Soup
  • Pumpkin and Coconut Milk Soup
  • Prawn and Coconut Milk Soup
  • Warm Noodle Salad with Salmon and Avocado
  • Avocado and Prawn Flan
  • Bamboo Shoot and Crab Salad
  • Curried Pork Samosas
  • Salmon Marinated in Soy Sauce and Sesame Seeds
  • Vietnamese Duck Salad
  • King Prawns Marinated in Coconut Milk
  • Crab Spring Rolls
  • Beijing Soup
  • Spring rolls
  • Prawn and Pineapple Salad
  • Warm Beef Salad
  • Thai Shrimp Soup
starter | Easy
Preparation time : 10 min
Cooking time : 12 min
Number of persons : 4
  • 16 prawns
  • 1 x 200ml carton of Suzi Wan® Coconut Milk
  • 1 packet Suzi Wan® Rice Vermicelli
  • 1 tsp curry powder
  • 1 onion
  • the juice of 1 lemon
  • 1 litre poultry stock
  • 3 tbsp Suzi Wan® Fish Sauce
  • 1 tbsp Suzi Wan® Soy Sauce
  • a dash of Suzi Wan® Chilli Paste (optional)
  • 8 chives
You can also make this recipe with the leftovers from a roast chicken.
Related Suzi Wan Products
  • Suzi Wan® Soy Sauce
  • Suzi Wan® Chilli Paste
  1. Cook the rice vermicelli according to the packet instructions.
  2. Peel the prawns, leaving the ends of the tails intact.
  3. In a large saucepan, heat the stock with the coconut milk, sliced onion and curry powder.
  4. Simmer for 10 minutes.
  5. Add the vermicelli, prawns, fish sauce, soy sauce, chilli paste, lemon juice and chopped chives.
  6. Stir and simmer for 2 minutes.
  7. Serve immediately.
Recipe Vote Confirmation
Cookie Settings