Thai Prawn Tom Khaa Soup – A Perfect Blend of Spice and Creaminess
Tom Khaa is a traditional Thai soup that brings together the delicate sweetness of coconut milk, the aromatic zing of lemongrass and lime zest, and the subtle heat of chili. This dish is a variation of Tom Yum soup, with the addition of creamy coconut milk, giving it a rich, velvety texture. Paired with succulent prawns and served over noodles, this hearty soup offers a perfect balance of spice, sweetness, and savoriness.
This Thai Prawn Tom Khaa Soup is ideal for those looking for a quick, flavorful dish that combines the best of Thai flavors in one comforting bowl. With its vibrant colors, aromatic flavors, and just the right amount of heat, it’s a dish that’s sure to transport your taste buds straight to Thailand.
Ingredients
| Ingredient | Amount |
|---|---|
| Vegetable oil | 1 tbsp |
| Prawns, peeled and deveined | 10 |
| Garlic cloves, finely grated | 2 |
| Fresh ginger, finely grated | 2 tsp |
| Lemongrass, peeled and finely grated | 1 stalk |
| Brown sugar | 1 tbsp |
| Fish sauce | 1 1/2 tbsp |
| Coriander powder | 1 tsp |
| Chili garlic paste | 2 tsp |
| Coconut milk (tin) | 400g |
| Chicken stock | 500ml |
| Lime zest | From 1 lime |
| Egg noodles | 200g |
| Pak choi or Chinese lettuce | 2, quartered |
Allergen Information
This recipe contains coconut, which may be a concern for individuals with nut allergies. Please be cautious if preparing this dish for guests with dietary restrictions.
Dietary Preferences
- Gluten-Free: This recipe can be made gluten-free by substituting regular noodles with gluten-free noodles.
- Dairy-Free: The soup is naturally dairy-free due to the use of coconut milk.
- Low-Carb Option: For those looking to reduce carbohydrates, consider replacing the egg noodles with zucchini noodles or another low-carb alternative.
Instructions
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Sear the Prawns: Start by heating the vegetable oil in a large saucepan over high heat. Once hot, add the prawns and sear them on both sides for about 30 seconds until they turn light golden. Remove the prawns from the pan and set aside for later.
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Sauté Aromatics: Lower the heat and add a little more oil if needed. Add the finely grated garlic, ginger, and lemongrass to the pan. Sauté for about 2-3 minutes until the mixture turns golden and aromatic.
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Caramelize the Sugar: Stir in the brown sugar and fish sauce. Continue to cook for another 30 seconds, allowing the sugar to melt and turn into a rich caramel.
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Add Spices: Add the chili garlic paste and coriander powder to the pan, stirring well to coat the aromatic mixture. Cook for another 30 seconds to allow the spices to develop their full flavors.
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Simmer the Broth: Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
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Cook the Noodles: Stir in the lime zest and add the egg noodles to the soup. Let them simmer for about 5 minutes, or until the noodles are fully cooked according to the package instructions.
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Finish the Soup: Add the pak choi to the broth and cook for an additional minute to soften. Then, add the prawns back into the soup, heating them through for about 1 minute.
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Serve and Garnish: Serve the soup in large bowls, topping it with your choice of fresh herbs or toppings. A squeeze of fresh lime juice adds the perfect final touch of brightness to the dish.
Tips for Serving
- Herb Garnishes: For a fresh, aromatic finish, garnish your soup with fresh cilantro, Thai basil, or mint leaves. These herbs provide an extra layer of fragrance and flavor.
- Adjust Spice Levels: If you prefer a milder soup, reduce the amount of chili garlic paste or omit it entirely. For a more intense heat, feel free to add additional chili or chili flakes.
- Noodle Substitutes: If you’re looking to make this dish a bit lighter, consider using zucchini noodles, rice noodles, or even shirataki noodles as an alternative to egg noodles.
Nutritional Information (per serving)
- Calories: ~350-400 kcal
- Protein: ~25g (from prawns)
- Carbohydrates: ~40g (depending on noodle choice)
- Fat: ~15g (from coconut milk and prawns)
- Fiber: ~3g (from vegetables and noodles)
Conclusion
This Thai Prawn Tom Khaa Soup is a beautifully balanced dish with the perfect combination of flavors and textures. It’s quick to make, packed with protein from the prawns, and infused with the rich, creamy taste of coconut milk. Whether you’re craving something warm and comforting or just looking to spice up your meal routine, this vibrant soup will hit all the right notes.
With its aromatic broth, tender prawns, and satisfying noodles, this Thai-inspired dish is perfect for a cozy night in or a gathering with friends. Don’t forget to add a squeeze of lime for that extra zing – it’s the finishing touch that truly brings everything together. Enjoy!
