An easy, flavor-packed dish with silky coconut broth, lemongrass, ginger, and chili—ready in under 30 minutes!
A Dish That Brings Back My Travels to Thailand & Vietnam
Some dishes are more than just food—they’re a memory, a moment, a journey. This Coconut Poached Prawns recipe takes me straight back to the vibrant markets of Thailand and Vietnam, where the scent of lemongrass fills the air, and every meal is an explosion of flavor.
It’s warming, aromatic, and incredibly simple to make. The prawns are gently poached in a rich coconut broth infused with ginger, lime, and chili, creating a dish that’s both light and deeply satisfying. It’s one of those recipes you’ll return to again and again—perfect over steamed jasmine rice or rice noodles for a cozy yet elegant meal.
Recipe:
Serves: 4
Prep Time: 10 min
Cooking Time: 15-20 min
Ingredients:
800ml (3 1/3 cups) coconut milk
1 tbsp fish sauce
1 tbsp low-sodium soy sauce
1 piece fresh ginger, peeled and sliced (approx. 1.25 cm/½ inch thick)
1 tbsp lime zest
2 shallots, thinly sliced
½ red chili, thinly sliced (adjust to taste)
1 stalk lemongrass (see Chef’s Tip below)
24 uncooked prawns, peeled and deveined
30ml (2 tbsp) freshly squeezed lime juice + extra wedges for garnish
64g (½ cup) fresh cilantro, roughly chopped
32g (¼ cup) fresh mint leaves
Preparation:
1. Create the Fragrant Coconut Broth
In a medium saucepan over medium-high heat, combine coconut milk, fish sauce, soy sauce, ginger, lime zest, shallots, chili, and lemongrass. Simmer gently for 10 minutes to allow the flavors to infuse. Do not boil!
2. Poach the Prawns
Add the prawns to the broth and let them cook for 1-2 minutes, just until they start turning pink. Remove from heat, stir in fresh lime juice, and let the prawns sit in the warm broth for another 2 minutes to finish cooking.
3. Serve & Enjoy
Use tongs to remove the prawns so they don’t overcook. Serve over steamed jasmine rice or rice noodles, spooning some of the fragrant coconut broth on top. Garnish with extra chili slices, fresh herbs, and a wedge of lime.
👩🍳 Chef’s Tip:
To release the full aroma of fresh lemongrass, give it a few firm taps with the back of a knife before adding it to the broth. This helps unlock its signature citrusy fragrance.
Best Ways to Serve This Dish:
✨ With rice – Steamed jasmine or basmati rice soaks up all that creamy coconut broth.
✨ With noodles – Rice noodles or vermicelli make for a slurp-worthy meal.
✨ With greens – Try it with wilted pak choi or a crisp Asian cucumber salad for freshness.
Why You’ll Love This Recipe:
✔ Bold, Authentic Flavors – Inspired by traditional Thai and Vietnamese cuisine.
✔ Quick & Easy – Ready in under 30 minutes with minimal effort.
✔ Versatile – Use the coconut broth to poach fish, chicken, or tofu for a variation.
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