Thai Broth with Prawns and Pok Choi


- 600ml chicken stock
- 2 x 400g tins of coconut milk
- Juice of 1 lime
- 50g of shiitake mushrooms, thinly sliced
- 20g fresh galangal, or ginger peeled and sliced
- 2 lemongrass stalks, trimmed and chopped
- 3 kaffir lime leaves
- 2 tbsp Thai fish sauce
- 1 tbsp sweet chilli sauce
- 2 tsp tomato puree
- 1 tsp palm sugar (or light brown sugar, as a substitute)
- 1-2 crushed dried bird's eye chilies
- 14 large cooked and peeled prawns
- 1 head of pok choi, thinly sliced
- 100g frozen sweetcorn
- Good handful of fresh coriander leaves, to garnish
- Donegal Rapeseed Oil with Chilli, for drizzling


  • Heat the stock in a large pan. Add the coconut milk, lime juice, mushrooms, galangal, lemongrass, lime leaves, fish sauce, sweet chilli sauce, tomato puree, sugar and dried chilies to taste. Bring to the boil, stirring to combine, and simmer for 5 minutes to allow the flavours to develop, then taste and adjust as you think necessary- you may think it needs a little extra of something.
  • Pass the soup through a fine mesh sieve into a clean pan. Add the prawns, pok choi and sweetcorn and bring back to the boil. Reduce the heat and simmer gently for about 5 minutes, until the prawns are tender and the vegetables are cooked through. Ladel into deep warmed bowls and garnish with coriander and a drizzle of chilli oil.
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Rhonda Laird

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