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Coconut, Ginger & Chilli Soup with Grilled Chicken & Prawn

It is hard to believe that a soup like the one here can be made in a matter of minutes with zero cooking skills or experience required. This is definately the case here. All you need is a food processor or if you want to you can even use a store bought curry paste like Thai Red or maasamam easily found in most supermarkets. I strongly recommend you make your own, it is healthier and tastes far better. It really is very easy to make.

Did I mention this soup is seriously good for you!



1 – 2 chicken fillets

6 – 12 large prawns, peeled and de-veined.

2 peppers, diced into small pieces

2 inch piece of ginger finely chopped or 2 tbsp ginger paste

6 Garlic cloves, finely chopped

1 onion finely chopped

2 tins full fat coconut milk, low fat will split

2 handfuls of baby spinach leaves


4 Tbsp Thai Red, green (hot) or Massamam curry paste or see below to make your own.

4 peppers of any colour, I preper red for this.

1 – 5 red chillis, the more you use the hotter it will be. Remove the seeds to make it even milder.

1 stick of lemongrass peeeled

1/2 lime skin and all

2 tbsp Thai 7 spice – pink Jar in Supervalu, Tesco or Dunnes.

Small handful fresh coriander

2 tsp Thai fish sauce

1 Onion peeled

1 vegetable stock cube

2 tsp light Soy sauce or 1 tsp dark

4 garlic cloves



Season the chicken breasts with salt and pepper then place under a preheated grill and grill on high until cooked through turning after about 5 minutes or when it starts to brown.
Cut into small pieces when ready.


If making your own paste.
Place all the paste ingredients only, in your food processor and blend until you have a paste, about 3 minutes


Heat a drop of your favourite oil in a heavy bottom pot then fry the onion, garlic, ginger and peppers on a medium heat umtil soft but not coloured


Add the paste either your own or store bought. Stir well then add the coconut milk and simmer for 10 minutes


Add the spinach leaves, chopped cooked chicken and prawns and cook for 5 more minutes until the prawns are fully cooked.


Taste and serve if happy. Add half a veg stock cube if you think it needs it then cook for 1 minute more. It really shouldn’t need it.


If the soup is too flavoursome for you then add water to get the taste you like.

    • ClaireByrne
    • 3rd August 2018

    Simple, quick recipe which is aromatic & delicious when served. Thumbs up all round in this house ??

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