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Quick Thai-Influenced Chicken and Prawn Soup

Chicken and prawn soup with Thai red curry paste, lemon grass, fish sauce and coconut milk is a perfect quick & easy spicy option for lunch.

The ingredients for this dish take around 15 minutes to prepare and cooking takes around 10 minutes making it super quick to put together.

Spicy chicken and prawn soup with Thai influences.

Thai-Inspired Shrimp and Chicken Soup

I love Thai flavours and my site is littered with them, I’ve got everything from my take on favourites like tom yum soup and Thai beef massaman curry to less common offerings like my Thai red duck curry.

This prawn and chicken number shares common flavour profiles. It is hot, sour, sweet and salty, essentially the motherload of flavours and the kick comes courtesy of Thai red curry paste!

This dish is a light soup that mixes seafood and chicken and is perfect for either lunch or a starter.

You could even bulk it out with starters and serve it as a light main!

Taking just 30 minutes to cook (including prep) it is also one that can be pulled together in a hurry.

Overhead close-up spicy chicken and prawn soup with Thai influences.

Frequently Asked Questions

What Thai curry paste do you use?

I personally prefer to make my own Thai red curry paste, it is delicious and easy.

However, I am aware that this is not for everyone, I test all of my recipes that use Thai curry paste with storebought brands.

I have taken to using Mae Ploy in recent years, however, both Lobo and Maesri are decent shouts too.

Can I use low-fat coconut milk?

I would not, low-fat coconut milk is coconut milk with more water. This leads to far less flavour and a much more watery texture.

Can I use dried lime leaves?

I find dried lime leaves taste of very little and you need a lot of them to change that.

I personally use frozen fresh lime leaves. They are relatively commonly available from Chinese, Thai, Filipino or Malay stores and they will sit in the freezer for months!

Do I have to use fresh lemongrass?

No lemongrass paste is commonly available in Europe and it tastes superb. If you are using lemongrass paste add it later in the cooking process (stage 10) and add it to taste.

Can I make this in advance?

I would not make this dish in advance, both the chicken and the prawns cook very quickly and reheating them risks them becoming tough and chewy.

However, you can prepare the broth in advance (up to 2-3 days) if you are serving this as a starter. Then just need to poach the chicken and prawns in it when you are ready to serve.

Close-up spicy chicken and prawn soup with Thai influences.

Serving Suggestions

I usually serve this delicious chicken and prawn soup as a spicy lunch and it is hearty enough to stand on its own if you are serving it that way.

However, it also works wonderfully as a starter. If you serve it that way I would serve a smaller portion making this a dish for 4.

It’s great to serve before a noodle dish like my Thai prawn and noodle stir fry or this Thai-influenced tofu and cashew stir fry.

But it would work just as well served before my Thai tuna fish cakes or even my Thai red curry mussels.

Overhead spicy chicken and prawn soup with Thai influences.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • Wok.
  • Chopping board.
  • Kitchen knife.
  • Stirring and serving spoons.
  • A combination of weighing scales and a measuring jug or measuring cups and spoons.
Thai influenced chicken and prawn soup with coconut milk.
Yield: 2 Servings

Quick and Easy Spicy Chicken and Prawn Soup Recipe

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

My love of soup knows no bounds and this wee chicken and prawn soup is loaded with some of my favourite Thai inspired flavours and is hot, sweet, sour and salty.


  • 1 Small (35g) Echalion (Banana) Shallot
  • 2 Garlic Cloves
  • 15g (Half Thumb Sized Piece) Ginger
  • 1 Small Stick Lemongrass
  • 4 Lime Leaves
  • 1 Small (150g) Chicken Breast
  • 200g (7oz) Raw Shelled Prawns
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Thai Red Curry Paste
  • 200ml (¾ Cup + 2 Tbsp) Coconut Milk
  • 500ml (2 Cups) Low Salt Chicken Stock
  • 1 Tbsp Dark Brown Sugar
  • ½-1 Tbsp Fish Sauce
  • 1 Lime (Juice Only)
  • Spring Onion (For Garnish)
  • Coriander for Garnish


  1. If your prawns are frozen place them in a sieve or colander under running cold water to defrost them.
  2. Cut the shallot in half, peel it and then dice it as finely as you can.
  3. Peel the garlic cloves and dice them as finely as you can.
  4. Peel and dice the ginger as finely as you can.
  5. Top and tail the lemongrass, remove and tough outer leaves leaving just the soft and tender core, and bash it with the blunt end of the knife, then slice the lemongrass as thin as you can. Do not discard the outer leaves, you can freeze them and toss them in a Thai curry and remove them before serving.
  6. Remove the stems from the lime leaves and discard them, then shred the leaves as finely as you can.
  7. Slice the chicken breast across the grain as thin as you can.
  8. Heat a wok over a high heat and when it is shimmering hot add the oil, quickly followed by the shallot, ginger, garlic, lemongrass and lime leaves. Stir fry for 60 seconds.
  9. Pour in the coconut milk and add the Thai curry paste, stir to combine and then cook for 3-4 minutes.
  10. Pour in the chicken stock and add the brown sugar, fish sauce and lime juice (do this to taste).
  11. Add the chicken, and cook for 2 minutes.
  12. Finally add the prawns and cook for a final 2-3 minutes and serve with the garnishes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 620Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 345mgSodium: 2072mgCarbohydrates: 30gFiber: 1gSugar: 10gProtein: 54g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 4th of February 2018

Brian, this looks simply Scrumptious! Love the flavor combinations you used and can’t wait to try it!!!

Brian Jones

Monday 5th of February 2018

Have fun Jennifer


Sunday 4th of February 2018

Oh man, this sounds great. I love the flavors...lemongrass and fish sauce might be two of my favorite flavors. And I love soups. I love that they are typically pretty easy, and they are always so nice and comforting, without being too filling.

Brian Jones

Monday 5th of February 2018

I love south east Asian flavours too, this is real simple and real quick.


Sunday 4th of February 2018

Nothing beats a good Asian Soup! And nothing beats a quick and good Asian Soup!! Love all the flavors int his!

Brian Jones

Monday 5th of February 2018

Cheers Pam.


Sunday 4th of February 2018

I love a quick and easy soup! This one looks absolutely soul-hugging! So beautiful!

Brian Jones

Monday 5th of February 2018

It certainly is a comforting bowl of tasty grub.

Bintu | Recipes From A Pantry

Sunday 4th of February 2018

What a delicious looking soup - it looks so full of flavour!

Brian Jones

Monday 5th of February 2018

Thank you

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