Shrimp, Lemongrass and Coconut Soup

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The East Made Easy


Heat Level

Blue pepperBlue pepperGray pepper



Total Time

20 mins

A light but aromatic soup with crunch that brings out the best in large juicy shrimp.


  • 1 stalk lemongrass, bruised and finely sliced
  • 2 tsp vegetable oil
  • 1 tbsp Blue Dragon Thai Red Curry Paste
  • 1.2 litres fish stock (or chicken stock)
  • 1 tin Blue Dragon Coconut Milk
  • 2cm piece fresh ginger, peeled and sliced
  • 16 large raw shrimp, shelled and cleaned with tails intact
  • 2 tsp lime, juiced
  • 2 tsp sugar
  • 1 tsp Blue Dragon Fish Sauce
  • coriander leaves, to garnish


  1. Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemon grass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes.
  2. Add the shrimp and cook for 2 minutes. Stir in the sugar, lime juice and fish sauce to taste.
  3. Ladle the soup into bowls and garnish with coriander leaves.


Prawns can be cooked with the shell intatct - especially successful when cooked over a barbeque. However for ease, most people prefer to shell and devein the prawns before cooking. First, wash your prawns. Take the prawns and pull their heads off. Take a prawn and with the tips of your fingers peel away the shell from the body of the prawn, working from the legs, around to the back of the prawn. If retaining the tail, be careful to keep the bottom segment of the shell intact to keep the tail attached. To devein the prawn, take a small sharp knife. Select a prawn, and with the knife score down the spine of each one, following the pink line that follows the length of its back. With caution, prize the flesh apart and with the tip of the knife, pull any brown vein from inside the prawn. Discard. Some prawns may not have a vein, however it is worth checking just in case. Then cook according to the recipe.