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.

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.

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 store-bought 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.

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.

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.