How to make Thai Style Prawn Bisque Recipe - Prawn bisque made in the Thai style with lemon grass and coconut milk.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (kolambi/jhinga) ( प्रॉन/कोलम्बी/झींगा ) , Chicken stock ( चिकन स्टॉक )

Cuisine : Thai

Course : Soup

Thai Style Prawn Bisque

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Thai Style Prawn Bisque checkout Prawn Ball Soup , Tea Pot Soup With Oriental Vegetables . You can also find more Soup recipes like Cold Watermelon Soup, Paya Shorba, Chicken Coconut Rasam, Tom Yum Kung Soup. Or try out these recipes from Thai Cuisine like Grilled Lemongrass Chicken Satay, Fish Cakes With Cucumber Relish, Stir Fried Tofu, Stir Fry Chilli Tofu.

Thai Style Prawn Bisque Recipe Card

Thai Style Prawn Bisque
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Thai Style Prawn Bisque

  • Prawns (kolambi/jhinga) shelled and deveined 20

  • Chicken stock 2 cups

  • Lemon grass roots 2 inches

  • Celery chopped 2 teaspoons

  • Ginger 1 inch

  • Onions chopped 2 tablespoons

  • Red chillies 2

  • Tomato paste 1 tablespoon

  • Fresh coriander stems 6-7

  • Fresh coriander leaves 6-7

  • Salt to taste

  • White wine 1/2 cup

  • Thick coconut milk 1/4 cup

  • Fresh coriander leaves 1 sprigs

Method

Step 1

Heat the chicken stock in a non stick wok. Chop lemon grass root, lightly crush them and add to the wok.

Step 2

Add celery and roughly chopped ginger. Add onion, shelled prawns and 2 unshelled prawns. Halve fresh red chillies and add along with tomato paste.

Step 3

Break the coriander stems and add along with coriander leaves and mix well. Add salt and mix.

Step 4

Remove the unshelled prawns and set aside. Strain the mixture and put the strained stock back into the wok and simmer.

Step 5

Cool the solids slightly and put into a mixer jar. Add white wine and grind till smooth. Add this to the simmering stock in the wok and mix well. Add coconut milk and mix well.

Step 6

Place the unshelled prawns on the rim of a soup bowl. Pour the bisque into the bowl. Garnish with a sprig of fresh coriander and serve piping hot.

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