Recipe: Tom Kha Prawn Soup

Recipe: Tom Kha Prawn Soup
Tom Kha prawn Soup, Chew Pan Asian Cafe

A Chewlecious Tom Kha Prawn Soup


For the paste

30g pieces of galangal peeled

2 garlic cloves, peeled

1 stalk of lemongrass, bruised

Small bunch of fresh coriander leaves, chopped and roots reserved

1 medium green chili, remove seeds first, then roughly chop

3 fresh kefir lime leaves

2 limes


For the soup

100ml coconut milk

1 Tea spoon fish sauce

6 tiger or king prawns, shelled and de-veined

50 grms evoke mushrooms

50 grms shimeji mushrooms

100g noodles regular

1-2 limes juice

Salt to taste

Thai basil leaves or coriander

1 red chili, sliced


  • Blend the paste ingredients in a food processor until smooth and set aside.
  • For the soup, heat the olive oil in a large saucepan and fry the paste in it over a medium heat for 2-3 minutes.
  • Stir in the coconut milk and fish sauce, add the stock and bring to a simmer. Then add the
  • Prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes or until the prawns have turned pink and opaque and the noodles have cooked.
  • To serve, add the lime juice to the soup and season to taste with salt and pepper. Divide the drained noodles between four bowls and ladle over the soup.
  • Garnish with the Thai basil leaves or coriander leaves and sliced chili. Squeeze over a little more lime juice to taste.


This recipe has been contributed by  Executive Chef of Chew Pan Asian Cafe.

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