Easy Coconut Prawn Soup

Prep Time
Cook Time
Ready In

"This is a simple recipe that has lots of flavour. The prep time depends on if you have to peel and devein the prawns or if you buy them already prepped."

Original recipe yields 3-4 servings


  • Serving Size: 1 (813.8 g)
  • Calories 709.8
  • Total Fat - 38.5 g
  • Saturated Fat - 28 g
  • Cholesterol - 285.6 mg
  • Sodium - 1423.1 mg
  • Total Carbohydrate - 58.1 g
  • Dietary Fiber - 11.7 g
  • Sugars - 12 g
  • Protein - 38.3 g
  • Calcium - 212.2 mg
  • Iron - 3.6 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in large sauce over medium low heat.

Step 2

Add ginger, garlic and pepper flakes; cook stirring until fragrant, about 1 minute.

Step 3

Add carrots, coconut milk and water.

Step 4

In a small bowl, mix cornstarch a 2 tbsp water until smooth, add to pot; bring to a boil.

Step 5

Break pasta in half and add to the pot.

Step 6

Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, about 5 minutes.

Step 7

Add prawns, stir until opaque, about 1 - 2 minutes.

Step 8

Remove pot from heat, and stir in the lime juice; season with salt to taste.

Step 9

Ladle into bowls and garnish green onions and flaked coconut (if using).

Tips & Variations

No special items needed.



This is very tasty and really filling for so few ingredients. I used sliced baby carrots and Chinese egg noodles instead of angel hair. Will be making this again, as we love prawns and coconut.

review by:
(28 Sep 2018)


Oh boy this was so good, didn`t have fresh lime I forgot to purchase that, I used bottled instead, reduced the carrot amount, increased the fresh garlic, love this soup and I`m thinking about how good it was as I write, thanks for sharing this recipe with everyone.

review by:
(18 Jan 2015)


Delicious, the ingredients came together to make for a lovely and awesome Thai soup. I love Thai and I love shrimp, making this a prefect soup for lunch or dinner. I didn't happen to have the large prawns, went with shrimp. Other than subbing the angel hair - using the spaghetti Shirataki tofu pasta I made as posted.The Shirataki pastas a real find! Just printed a copy of this winner to keep close at hand in my recipe drawer.Thank you Patti!

review by:
(13 Jun 2014)


I did make a few slight changes to this delicious soup. I used reduced fat reduced calorie coconut milk and instead of salting the soup i tossed in a couple of bouillon cubes. I also used glass noodles instead of pasta. This is a make again recipe for sure!!

review by:
(9 Feb 2014)


I actually made this for my lunch and brought leftovers to work the next day too. This is a very good find for me. I loved all the Asian flavors floating around in the bowl, especially the coconut milk! I used a little over 1/4 tsp of the red pepper flakes and there was a little heat but it added so much taste. A truly gem of a recipe for me!

review by:
(17 Jan 2014)


What a lovely soup. I made it with the full 1/2 tsp of red pepper flakes and it was just right for me. I may turn down the heat a little when I make it again, but it was fabulous! Thank you so much for posting this Patti. It is the perfect soup for me, because I love Thai food, coconut milk and shrimp, Such a great blend of flavors! Linda

(21 Dec 2013)