Spicy Prawn Tom Kha

Thai Coconut Soup
This low-carb aromatic soup is a complete meal in a bowl.
2,332 Reviews
Cals 439 · Prot 33 · Carbs 34 · Fat 20
Low Carb
Calorie smart
Try Hello Chef Now
30 min
Spicy Prawn Tom Kha Thai Coconut Soup
This low-carb aromatic soup is a complete meal in a bowl.
2,332 Reviews
Cals 439 · Prot 33 · Carbs 34 · Fat 20
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Prawns 7*
350 Grams
Chestnut mushrooms
250 Grams
Shallots
1 Piece
Ginger
30 Grams
Garlic cloves
3 Piece
Lemongrass
1 Piece
Vegetable oil
1 Tbsp
Red curry paste 7*
20 Grams
Water
300 ML
Coconut sugar
10 Grams
Vegetable stock cube 15*
0.5 Piece
Coconut milk
200 ML
Lime leaves
3 Piece
Sambal oelek
20 Grams
Fish sauce 6*
10 ML
Bean sprouts
50 Grams
Garnishes
Fresh coriander
15 Grams
Small red chilli
1 Piece
Lime
1 Piece

Allergens

*7 Crustaceans, *15 Celery, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1838 / 439
Fats (g) 19.5
of which saturated (g) 10.9
Carbohydrates (g) 34
of which sugars (g) 11.3
Fibers (g) 8.1
Proteins (g) 33.4
Salt (g) 3.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemongrass with something heavy until it splits.
Tip! Bashing the lemongrass helps to release its aromatic flavours!
Fry prawns

2 Fry prawns

Rinse, drain and dry the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through. Transfer the cooked prawns to a plate. Reserve the pan.
Fry veg

3 Fry veg

Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min or until browned. Add the shallots and cook for 2 min further.
Simmer

4 Simmer

Add the garlic, ginger, lemongrass and red curry paste (spicy!) and fry for 1 min further. Add the measured water, coconut sugar, 0.5/1/1 vegetable stock cube, the coconut milk and lime leaves. Simmer for 10 min.
Prep garnishes

5 Prep garnishes

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges.
Tip! Can't handle the heat? Remove and discard the seeds from the chilli, that's where most of the spice is!
Serve

6 Serve

Add the sambal oelek (spicy!), fish sauce, prawns and bean sprouts to the soup. Squeeze the lime juice into the soup. Divide the soup among bowls and garnish with the coriander and sliced chilli (spicy!).
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