🧊 Meal Prep
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Thai Green Curry Prawn Soup

Source: adapted from https://www.littlespicejar.com/thai-green-curry-chicken-soup/ (prawns instead of chicken) Serves 5–6 · Prep 5 min · Cook 15 min

❄️ FREEZE STAGE: Cooked soup base — NO prawns, noodles, or herbs

  • Freeze at: After cooking the base. Leave out the prawns (they turn rubbery if frozen then reheated), plus the noodles and fresh herbs.
  • How: Cool completely, freeze in airtight containers up to ~3 months. Coconut-milk soups freeze well.
  • 📦 Pack it: Chill in the fridge first, then portion into meal sizes (Souper Cubes or silicone molds for small amounts, or freezer bags). Leave ~1 inch headspace in tubs / fill bags ¾ full — liquids expand as they freeze. Press out the air, freeze bags flat on a tray, then stand them upright once solid to stack and thaw faster. Label with name, date, and the reheat note.
  • Reheat + cook prawns fresh: Warm the base to a gentle simmer, drop in the raw prawns, and cook 2–3 min until pink and opaque. Add fresh cooked noodles + herbs to serve. (Don't hard-boil — keeps the coconut milk smooth and the prawns tender.)

⚠️ Allergen check: contains prawns (shellfish). Check your green curry paste label for nuts/peanuts. No sesame or chickpea. ✅ (Coconut is fine for your household.)

Ingredients

  • 3 (14 oz) cans coconut milk
  • ¼ cup to 6 tbsp green curry paste (to taste)
  • 1 lb raw prawns, peeled & deveined (add fresh at serving — do not freeze in the soup)
  • 4 cups chicken or vegetable stock
  • 2 tbsp fish sauce
  • 2–3 tbsp brown sugar
  • 3–4 kaffir lime leaves (optional)
  • 3–4 slices ginger (optional)
  • 8 oz sliced mushrooms (any kind)
  • Chopped cilantro + basil + lime wedges, for serving
  • Cooked noodles, for serving (add fresh — do not freeze)

Method

  1. Add ¼ cup coconut milk to a pot over medium-high heat. When it starts to reduce, add the green curry paste; sauté 30 sec–1 min until fragrant. Add mushrooms, remaining coconut milk, stock, lime leaves, ginger, fish sauce, and 2 tbsp brown sugar. Bring to a simmer, lower heat, cover, and simmer 5 min.
  2. Taste and adjust brown sugar/fish sauce. ← Freeze the base here if make-ahead (no prawns/noodles/herbs).
  3. To serve: bring the base to a gentle simmer, add the prawns, and cook 2–3 min until pink and opaque. Ladle over noodles; top with basil, cilantro, and lime.

Storage

  • Freezer: soup base only (no prawns/noodles/herbs); cook prawns fresh at reheat. See freeze box.