How to make Thai Style Prawn Bisque -

Prawn bisque made in the Thai style with lemon grass and coconut milk.

Sanjeev Kapoor

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

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

Cuisine : Thai

Course : Soups

Thai Style Prawn Bisque

Thai Style Prawn Bisque Recipe Card


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.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Style Prawn Bisque Recipe

  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.