Salmon replaced by chicken in the image above

The perfect soup (even if you aren’t a fan of soups !) It is zesty, spicy and full of those Thai flavours. My favourite quick meal to make on a weekday when I feel like mixing it up.

Inspired by mum who got the recipe from a good friend of hers.

Serves 4


  • 1 clove of garlic chopped
  • Red or yellow pepper sliced
  • 1-2 fillets of salmon (depending on how hungry you are)
  • 400 gr of prawns (raw or cooked)
  • 1 can 400 mls of coconut milk
  • 2 teaspoon of red Thai curry paste
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced lemongrass
  • 500 mls of chicken stock
  • 1 packet of bean sprouts
  • 1 lime
  • 1 teaspoon of fish sauce (optional)
  • Coriander
  1. Heat up a little oil in a saucepan on a medium heat then add the garlic, ginger, lemon grass and curry paste and cook for a minute.
  2. Next add the chicken stock whilst stirring and let it combine for a few minutes. Taste and see if fish sauce is needed,
  3. Add the coconut milk, peppers, salmon and prawns.
  4. Let is simmer until the prawns and salmon are cooked through and then add the bean sprouts and cover for a couple of minutes.
  5. Remove it from the stove and squeeze in some lime juice.
  6. Serve it into bowls and garnish with coriander for the final touch

Bon appétit !


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