Main courses · Fish & seafood
Tom kha prawns
To make your own Chicken stock paste, refer to the recipe on Cookidoo®.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 25 min
- Total
- 25 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 15–30 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- lemongrass
- 1 stalks
- fresh galangal
- 2.5 cm
- fresh ginger
- 2.5 cm
- fresh bird's eye chillies
- 2
- fresh kaffir lime leaves
- 1.5
- coconut cream
- 400 g
- Chicken stock paste
- 2 tsp
- water
- 400 g
- fish sauce
- 40 g
- palm sugar
- 2 tbsp
- salt
- 1 pinches
- raw king prawns
- 12
- fresh oyster mushroom
- 250 g
- fresh coriander
- 3–4 sprigs
- fresh Thai basil
- 3–4 sprigs
- fresh kaffir lime leaf
- 0.5
- freshly squeezed lime juice
- freshly squeezed lime juice
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 15.7 g
- Energy
- 1,240.6 kJ
- Calories
- 296.5 kcal
- Fat
- 19.8 g
- Fibre
- 2.5 g
- Carbohydrates
- 88.1 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗