Coconut Curry Soup with Prawns - Hangover Remedy

It's the middle of winter, you need to eat and you're hungover as hell. What do you crave? 

A little hair of the dog?

All very good hangover cures, but my favorite is a spicy curry soup. Something about the spice makes my hangover seem a little less brutal; still require an Advil or two.

This recipe is a variation of Thug Kitchen's Coconut Curry Soup, but I add a few things to my recipe, like lemongrass, baby bok choy (instead of the broccoli) and shrimp. The best part about this hangover soup is that after some lazy chopping, soaking the noodles and quickly removing the prawn shells, the soup comes together fast. If you prep all of your ingredients first then start cooking, even on a bad hangover you can manage making this soup rather than ordering out. But if you opt to order out for an EVIL, EPIC hangover, hey we've all been there.

Pitching everything in the pot, you can quickly retreat back into bed with your warm, lemony sour, slightly creamy, spicy soup and continue watching Netflix.

I was generous with the Sriracha, you don't have to add it of you don't like spice.

Topped with a little more Sriracha, this tasted as divine as it looks. Also, all those veggies will help repair some the damage from the night before.

Happy Cooking!

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Rich, spicy with a lemony sourness. This Thai inspired soup will become one of your favorites, hangover or not.
  • 2 tsp Extra virgin coconut oil
  • 1/2 Large onion (cut into strips)
  • 2 Red pepper (cut into strips)
  • 1 large Carrot (cut into strips)
  • 1-2 Baby bok choy (roughly chopped)
  • 3-4 cloves Garlic (minced)
  • 1 thumb sized piece Fresh ginger (peeled and minced)
  • 1 stalk Lemongrass, (end cut off and slightly crushed with the back of your knife)
  • 2 Tbsp Yellow curry powder
  • 2 tsp Soy sauce
  • 1 can Coconut milk
  • 4 cups Chicken or veggie stock
  • 1/2 package Rice noodles (prepared according to package instructions)
  • 6-8 Large prawns
  • 1/3 cup Cilantro (chopped)
  • 2 Tbsp Fresh lime juice
  • 1 Tbsp (2 if you are spicy!) Sriracha (Optional)
  • 4 cups Baby Spinach
- In a large pot over medium-low heat, add the coconut oil, allow to melt then add the onion. Cook for one minute- Add the chopped red pepper and carrot. Cook for one minute- Add the chopped baby bok choy. Cook and stir for another minute- Add the garlic, ginger, curry powder and soy sauce and mix together to combine- Add the coconut milk and stock, stir all that veggie goodness together- Add the stalk of lemongrass- Heat on medium and let simmer for 5 mins, giving it a couple of stirs- Add the prepared noodles and spinach, stir until the spinach wilts- Add the prawns, stir and let cook for about 3-4 minutes until the prawns turn pink- Turn off heat, remove pot from heat and remove the lemongrass stalk. Add the cilantro, lime juice and Sriracha. Give it a stir- Serve in a big bowl topped with chopped scallions, lime wedges and extra cilantro of you're fancy
Prep time: Cook time: Total time: Yield: 6-8

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