15-Min Coconut Green Curry Prawn Soup

A fast, fragrant green curry soup with prawns, crisp veg, and jasmine rice finished with a bright squeeze of lime.

Ingredients

• 150g uncooked jasmine rice
• 1/2 onion, thinly sliced
• 2cm piece ginger, peeled and diced
• 2 garlic cloves, minced
• 1 fresh chilli, thinly sliced (adjust to taste)
• 2 heaped tsp green curry paste
• 400ml coconut milk
• 300ml chicken stock
• 250g uncooked prawns, peeled and deveined
• 1/2 red pepper (bell pepper), thinly sliced
• 50g sugar snaps, trimmed
• 2 tbsp fish sauce
• Handful of spinach
• 1/2 lime

Method

• 1

  Step 1: Cook the rice

  Cook the jasmine rice according to packet directions. Keep covered and warm.

• 2

  Step 2: Soften the aromatics

  Heat a medium pot over medium heat. Add the onion and cook, stirring, until softened, about 2–3 minutes.

• 3

  Step 3: Bloom the curry paste

  Add the ginger, garlic, chilli, and green curry paste. Stir constantly until very fragrant, about 1 minute.

• 4

  Step 4: Build the soup base

  Pour in the coconut milk and chicken stock and stir to dissolve the curry paste. Bring to a simmer.

• 5

  Step 5: Cook the vegetables

  Add the red pepper and sugar snaps. Simmer until just tender-crisp, about 2–3 minutes.

• 6

  Step 6: Poach the prawns

  Add the prawns and fish sauce. Simmer gently, stirring once or twice, until prawns are pink and opaque, 2–4 minutes (avoid boiling hard).

• 7

  Step 7: Wilt the spinach and finish

  Add the spinach and stir until wilted, 30–60 seconds. Squeeze in the juice from 1/2 lime to taste.

• 8

  Step 8: Serve

  Spoon rice into bowls and ladle the green curry soup over the top (or serve rice on the side). Taste and adjust with more lime if desired.

Tips

• **Heat level:** Remove chilli seeds for milder heat, or use only part of the chilli.
• **Protein swap:** Replace prawns with diced chicken thigh/breast; simmer in the broth until fully cooked before adding vegetables.
• **No chicken stock:** Use vegetable stock instead (flavor will be slightly lighter).
• **Storage:** Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to avoid overcooking the prawns; store rice separately if possible.

Nutrition (per serving, estimate)