Rustic Chilli-Lime Prawn Broth [Paleo, Gluten free, Grain free, Dairy free, REBOOT, Whole 30]

This is a quick and simple dish that is sure to be a crowd pleaser. Hot and sour, creamy and deliciously moreish, all you need is about 15 minutes and you’re good to go! Inspired by flavours of Thailand, let’s get ready for a taste sensation!

So I’ve been feeling a bit … uninspired ? Low? BLEUGH? Well, maybe all of these things. It’s kinda hard to keep at it non-stop and come up with new recipes daily 😉 There’s bound to be some lulls and dull moments (but hey, hang on a second … if you’re following me on Instagram @living_spot_blog or you’ve liked and followed my Living Spot Facebook page, you’ll know I’m still busy 😉 ). I digress… 

Now, back to this gloriousness of a soup. It smells delicious and looks a treat and best of all, it tastes absolutely sensational. Yikes, too many adjectives!!? Well, this dish deserves it!! A tom yum goong has to be one of my all-time favourite dishes EVER and Thai food in general is right up there on my list of ‘Fave Foods For Life’. So this is my take on a Thai style broth with prawns, chilli, lime, lemongrass and other flavours that just burst in your mouth and make you want to sing. Alright I know, it’s all a bit too much 😛 But I just love it so ❤ 

This dish started as baked hake and veggies for dinner. Yep. Boring. Then I stood at the stove and thought nah, I need more… I had fresh herbs  in the fridge after last week’s green Thai chicken marinade (recipe published exclusively on my Facebook page) that needed to be used up so I figured it’d be a Thai inspired trip again. It’s really quick, provided your prawns have been cleaned (better yet, frozen and ready to cook). Remember, you can always adjust the heat by either adding more or leaving out the chillies entirely. If you want extra creaminess, use coconut cream instead of milk. 

This is a light broth, ideal as a starter or served with a salad for a light lunch. 

Recipe for Paleo Chilli-Lime Prawn Broth

Prep time: 2 minutes 

Cooking time:  approx 15 minutes 

What you need 

For the paste 

1/3 cup basil 

3/4 cup fresh coriander 

3-4 green chillies 

1 tsp cumin

Small piece of ginger (about 2cm) 

1/4 cup olive oil 

Juice of 1 lime 

Pinch of salt 

For the broth 

165ml coconut milk (I used this small can from Jemz) 

330 ml water (I just filled the coconut milk can twice ;-)) 

2 lemongrass stalks, bruised (more like bashed down!)

About 10 large prawns (cleaned, shells and tails on)

About 4 queen prawns, shells and heads on

Salt to taste 

Fresh coriander and lime to garnish and serve 

What you need to do 

1. Blitz the ingredients for the paste together in a blender until smooth. 

2. Add a little oil to a pot, add the paste and lemongrass stalks, and fry for about a minute. 

3. Add the coconut milk and water, stir. Cook for about 3-4 minutes.

4. Throw in the prawns and simmer on low heat until the prawns are cooked through.

5. Turn off the heat, garnish with fresh coriander and a lime wedge, and enjoy! 

See? Quick and simple yet so good! Go on and treat yourself ❤ 

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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