Spicy Prawn Tom Kha
Thai Coconut Soup
This low-carb aromatic soup is a complete meal in a bowl.
Cals 428 · Prot 33 · Carbs 31 · Fat 20
Low Carb
Calorie Smart
Global Eats
30 min
This low-carb aromatic soup is a complete meal in a bowl.
Cals 428 · Prot 33 · Carbs 31 · Fat 20
Low Carb
Calorie Smart
Global Eats
Ingredients
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*
1 Piece
Coconut milk
200 ML
Lime leaves
3 Piece
Sambal oelek
20 Grams
Fish sauce
6*10*
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, *10 Wheat
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) | 1792 / 428 |
| Fats (g) | 19.5 |
| of which saturated (g) | 10.9 |
| Carbohydrates (g) | 31 |
| of which sugars (g) | 7.8 |
| 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
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!
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.
- Cook for 2-3 min until pink and cooked through.
- Transfer the cooked prawns to a plate.
- Reserve the pan.
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.
- Cook for 5 min or until browned.
- Add the shallots.
- Cook for 2 min further.
4 Simmer
- Add the garlic, ginger, lemongrass and red curry paste (spicy!).
- Fry for 1 min further.
- Add the measured water, coconut sugar, 0.5 vegetable stock cube, the coconut milk and lime leaves.
- Simmer for 10 min.
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!
6 Serve
- Add the sambal oelek (spicy!), fish sauce, prawns and bean sprouts.
- Squeeze the lime juice into the soup.
- Serve the Spicy Prawn Tom Kha Thai Coconut Soup.
- Garnish with the coriander and sliced chilli (spicy!).
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