Spicy Prawn Tom Kha

Thai Coconut Soup

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Instructions

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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. 

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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.

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3 Fry veg

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

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4 Simmer

Add the garlic, ginger, lemongrass and red curry paste (spicy!) and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cube, coconut milk and lime leaves. Simmer for 10 min. 

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5 Prep garnishes

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges. 

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6 Serve

Add the sambal oelek (spicy!)fish sauce, cooked 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!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Add rice noodles for a non low-carb version.

This low-carb aromatic soup is a complete meal in a bowl.

Cooking Time: 30 min

Cals 441 · Prot 32 · Carbs 24 · Fat 27

Dairy-Free

Ingredients

Number of people

Soup

Prawns 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 20 Grams
Water 300 ML
Coconut sugar 10 Grams
Vegetable stock cube 0.5 Piece
Coconut milk 200 ML
Lime leaves 3 Piece
Sambal oelek 20 Grams
Fish sauce 10 ML
Bean sprouts 50 Grams

Garnishes

Fresh coriander 15 Grams
Small red chilli 1 Piece
Lime 1 Piece

This low-carb aromatic soup is a complete meal in a bowl.

Cooking Time: 30 min

Cals 441 · Prot 32 · Carbs 24 · Fat 27

Dairy-Free

Instructions

photo

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. 

photo

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.

photo

3 Fry veg

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

photo

4 Simmer

Add the garlic, ginger, lemongrass and red curry paste (spicy!) and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cube, coconut milk and lime leaves. Simmer for 10 min. 

photo

5 Prep garnishes

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges. 

photo

6 Serve

Add the sambal oelek (spicy!)fish sauce, cooked 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!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Add rice noodles for a non low-carb version.

Ingredients

Number of people

Soup

Prawns 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 20 Grams
Water 300 ML
Coconut sugar 10 Grams
Vegetable stock cube 0.5 Piece
Coconut milk 200 ML
Lime leaves 3 Piece
Sambal oelek 20 Grams
Fish sauce 10 ML
Bean sprouts 50 Grams

Garnishes

Fresh coriander 15 Grams
Small red chilli 1 Piece
Lime 1 Piece
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