Davina’s Thai Prawn Coconut Soup

Serves 4

I like to get everything prepared for this soup before I start to cook and then I feel like a real pro when I look at all the little bowls. Once that’s done the soup is ready in no time. Great with spiralised courgettes if you’re into those or with noodles if you’re happy with the extra cals.


  • 250ml fish, chicken or vegetable stock
  • 2 lemongrass stalks, roughly chopped (no need to remove outer stalks)
  • 3 garlic cloves, thinly sliced
  • 3 kaffir lime leaves or zest of 1 lime
  • 2 red chillies, thinly sliced (optional)
  • 400ml can of coconut milk
  • 2 tbsp fish sauce (nam pla)
  • juice of 1 lime
  • 100g baby corn
  • 100g sugarsnap peas or mangetout
  • 50g bean sprouts
  • 200g peeled raw prawns
  • salt

To serve

  • 100g wholegrain soba noodles or 400g courgettes, spiralised
  • 1─2 red chillies, deseeded and finely sliced
  • coriander leaves
  • lime wedges


  1. Pour the stock into a saucepan. Add the lemongrass, garlic, lime leaves or zest and the chillies, if using. Season with salt. Bring to the boil, then turn the heat down to a simmer and cover. Simmer the stock for 10 minutes, then strain it through a sieve over a bowl, discarding all the aromatics and reserving the liquid.
  2. Pour the stock back into the saucepan and add the coconut milk, fish sauce and lime juice. Simmer for a couple of minutes just to let the flavours combine, then add the baby corn and the sugarsnap peas or mangetout. Simmer gently for 5 minutes.
  3. Add the bean sprouts and the prawns and cook for a further minute. Taste for seasoning and add more salt or fish sauce if necessary.
  4. If serving the soup with noodles, cook them according to the packet instructions. If serving it with spiralised courgettes, add them to a pan of boiling water and blanch them for 20 seconds, then drain.
  5. Ladle the soup into bowls over the noodles or courgettes, then add a sprinkling of chillies and coriander leaves and serve with wedges of lime on the side.

Copyright © Davina McCall, 2016. Extracted from Davina’s SmartCarbs by Davina McCall. Published by Orion. Photographer: Andrew Hayes-Watkins