Prawn and coconut broth with flat-leaf parsley

Name: Prawn and coconut broth with flat-leaf parsley
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 800 ml vegetable stock; 150 g fresh shimeji mushrooms; 2 sticks of lemongrass; 1 lime; 300 g raw peeled prawns; 200 ml coconut milk; 10 g fresh flat-leaf parsley

Prawn and coconut broth with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of coriander.

Active time20 min

Cooking12 min

Total27 min

Add to my week

Loading your week…

Ingredients

150 g fresh shimeji mushrooms
2 sticks of lemongrass
1 lime
10 g fresh flat-leaf parsley
300 g raw peeled prawns
800 ml vegetable stock
200 ml coconut milk

Preparation

Step completed · 1
Trim the earthy base from the mushrooms and separate them. Lightly crush the lemongrass stalks. Squeeze the lime; wash and finely chop the flat-leaf parsley.
Step completed · 2
Simmer the stock with the lemongrass for 5 minutes. Add the mushrooms and coconut milk and cook for 4 minutes.
Step completed · 3
Add the prawns and cook for around 3 minutes until opaque. Remove the lemongrass and add the lime juice and flat-leaf parsley.

Allergens

Celery
Crustaceans

Nutrition

Per serving · recipe for 4 people

Energy: 210 kcal
Protein: 18 g
Fat: 11 g
Saturates: 9 g

Variations

Asian
Prawn broth with coconut milk
Lemongrass-scented broth with prawns and coconut milk.
20 min active time
Prawn coconut broth without coriander
A prawn and mushroom broth with coconut milk, lemongrass and lime, prepared without fresh coriander.
20 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration