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Thai Style Prawn Bisque

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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.

Preparation Time :26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Thai Style Prawn Bisque

Main Ingredients

Prawns (kolambi/jhinga), Chicken sock





Level Of Cooking



  • Prawns (kolambi/jhinga) shelled and deveined
  • Chicken sock
    2 cups
  • Lemon grass roots
    2 inches
  • Celery chopped
    2 teaspoons
  • Ginger
    1 inch
  • Onions chopped
    2 tablespoons
  • Red chillies
  • Tomato paste
    1 tablespoon
  • Fresh coriander stems
  • Fresh coriander leaves
  • 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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