Sunday, 1 December 2013

Coconut and Prawn Soup (Steamed)

Yesterday, we watched two movies in a roll. One is The Hunger Game: Catching Fire, chosen by my elder daughter. Another one is Frozen, chosen by my younger one. Initially, I tried to convince them to watch only one of the movies. However, they both preferred the one they chose, and did not want to give in. Since it's school holiday now, I decided to watch both movies, and really glad we did that. "Fire" and "Frozen" are equally fantastic and entertaining! No wonder they set worldwide box office record.

Speaking of entertaining,   I Heart Cooking Clubs also set Easy Entertaining as the theme of the week.  It's to cook a dish that is perfect for serving to guests but, easy to prepare.  

Coconut and Prawn Soup recipe from Donna Hay's website caught my attention as it calls for red curry paste. I bought a jar of red curry paste and cooked Thai Red Curry Fish not long ago.  Thought of cooking the same dish again to use up the leftover paste, but coconut and prawn soup sounds a better idea.  I whipped up the soup in about half an hour, easy and delicious! 

The soup is steamed in a large casserole dish. To serve your guests, you can divide the soup between 6 x ½ cup-capacity (125ml) ramekins.  Served with lemon wedges, the soup tastes fresh and sumptuous!

Here is how I prepared the dish:

Wash the prawns and peel them with tails intact. Place in a large dish.
Wash the oyster mushrooms, grate the ginger, chop the scallions.
Mix coconut milk, curry paste, fish sauce, ginger and scallions.
Pour mixture into the dish, and steam for 15 minutes.
Serve warm with lemon wedges. 

Here is the recipe: 

(Recipe adapted from Donna Hay)

  • 2 cups (500ml) coconut milk  ( *I used one cup coconut milk and one cup of evaporate milk as I only have 1 cup coconut milk left)      
  • 1 tablespoon Thai red curry paste
  • 2 teaspoons fish sauce
  • 3cm piece (15g) ginger, peeled and grated
  • 2 green onions (scallions), chopped
  • 12 oyster mushrooms
  • 12 green (raw) prawns (shrimp), peeled with tails intact 
  • micro herbs and lime wedges, to serve ( * herbs ommited as I don't have on hand

  1. Place the coconut milk, curry paste, fish sauce and ginger in a large dish and mix to combine.
  2. Place the ramekins in steamer steam for 15 minutes or until prawns are cooked through. serve warm with lime wedges.
For original recipe, clcik here.


  1. Joy, this soup looks and sounds sensational, and I have all of these ingredients on hand. I'm definitely making this.

  2. I'm not familiar with that method of steaming a soup - fascinating! The soup sounds really the flavours in it.

  3. When we were cooking with Madhur Jaffrey I made a curry with shrimp and coconut milk. Ever since I have loved that combination. Your soup looks fantastic, Joy. Will have to make it soon!

  4. I love to watch catching fire too... but couldn't because end of the year is always hectic for me :(

    Nice coconut and prawn soup... slurp slurp :D


  5. This looks delicious and so easy to make. I have never steam curry soups like this before, very interesting method!

  6. I enjoyed Catching Fire too! ;-) This soup looks wonderful. I have been loving anything red curry lately.

  7. So nice that you were able to see both movies with your kids! I would love to see both of those movies and hope to at some point. This looks like a fabulous soup with wonderful flavors. I really love the aroma of red curry. There is just something about it that seems very special.

  8. How can something so simple and quick be so good.I have to try this one. Shrimp after all!!

  9. Thanks for sharing this wonderful soup at Souper Sundays this week too. ;-)


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