Crab and Prawn Coconut Soup

A delightfully rich and flavoursome soup for romance and indulgence.


  • 2 tblsp sunfower oil
  • 2 small cloves of garlic (peeled and sliced)
  • 1/2 tsp grated ginger
  • 1 tsp lemon grass (finely chopped)
  • 200 g crab meat
  • 500 ml fish or light chicken stock
  • 165 g tin coconut milk
  • 1 tblsp fish sauce (nam pla)
  • 50 g raw prawns (peeled)
  • 2 spring onions (trimmed and finely sliced)
  • juice of 1/2 lemon
  • 1/4 red chilli (deseeded and finely chopped)
  • 1 tblsp chopped fresh coriander (leaves and stalks)
  • salt and freshly ground black pepper


  1. In a large saucepan on a medium heat, heat the oil, then add the garlic, ginger, lemon grass and crab meat.
  2. Toss on the heat for a few minutes until light golden. Add the stock, coconut milk and fish sauce. Bring to the boil, reduce to a simmer and add the prawns.
  3. Cook for 1–2 minutes (simmering all the time) until the prawns are cooked. Then add the spring onions, lemon juice, chilli and coriander, season to taste and serve.


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