Easy Coconut Prawn Soup

Prep Time
Cook Time
Ready In

Recipe: #11483

December 11, 2013

"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 is 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 by Step Method

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).


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When buying prawns, look for ones with a firm texture and a mild, sweet smell.
  • If you don't have fresh limes, you can substitute with bottled lime juice.

  • For the oil, substitute olive oil instead. Olive oil has a higher smoke point and is a healthier alternative to vegetable oil. Additionally, it has a milder flavor which will allow the other ingredients to shine through.
  • For the coconut milk, substitute light coconut milk instead. This will reduce the amount of fat and calories in the recipe while still providing a creamy texture and coconut flavor.

Vegetarian Version Replace the prawns with 1 cup of cooked chickpeas and 1 cup of cooked quinoa. Add 1/4 teaspoon of smoked paprika for extra flavor. Omit the cornstarch and reduce the water to 2 cups.

Coconut Rice - This fragrant and fluffy rice dish is the perfect accompaniment to the coconut prawn soup. The subtle sweetness of the coconut milk and the nuttiness of the rice pair perfectly with the savory flavors of the soup.

Spicy Mango Salsa: This sweet and spicy salsa is the perfect complement to the Coconut Rice and Coconut Prawn Soup. The mango adds a touch of sweetness, while the jalapenos provide a nice kick of heat. The combination of flavors is sure to tantalize your taste buds!


Q: How long does this soup take to make?

A: The prep time depends on if you have to peel and devein the prawns or if you buy them already prepped. In total, it should take about 20-25 minutes to make this soup.

Q: Does this soup contain dairy?

A: No, this soup does not contain any dairy products. It is a vegan and gluten-free soup.

7 Reviews


This worked out very well for us. I made a big extra by using 2 pounds of shrimp (the whole package) and 12 oz of spaghetti, but we all really enjoyed this dish! Thanks for sharing!


review by:
(25 Feb 2023)


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)

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Fun facts:

This recipe for Easy Coconut Prawn Soup was inspired by the traditional Thai dish called Tom Kha Gai. It is a creamy coconut soup that is usually made with chicken, but this version uses prawns instead.

The recipe for this Easy Coconut Prawn Soup was popularized by the celebrity chef, Jamie Oliver. He is known for his easy, yet delicious recipes, and this one is no exception!