This coconut sauce with carrot ginger soup and prawn is a light, flavorful essence that complements a variety of dishes, from prawns and chicken to vegetables.
This light and flavorful coconut sauce is a versatile addition to any meal. I paired it with prawns for a delicious seafood option. No matter how you use it, this sauce is sure to elevate your dish!

It can be prepared a couple of days in advance, warmed up, and poured over your favorite ingredients. To make it thicker and the sauce absorbed, add rice, lentils, quinoa, barley, or any grains of your liking.
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I first had this wonderful recipe on one of our trips to Thailand and had to duplicate it at home. It has been my escape vacation soup ever since.
Use what you have on hand for the vegetables. Let your imagination go wild. It’s deliciously good, but do not take my word for it; try it.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this carrot ginger soup recipe
- Pro Tips
- What dishes can you enjoy with this coconut sauce carrot ginger soup?
- Storing and Reheating
- If you enjoy this carrot soup recipe, you may want to try my other recipes.
- Coconut Sauce with Carrot Ginger Soup and Prawns
Why you will love this recipe
The carrot and ginger soup can be made ahead of time – making your dinner even shorter.
The recipe is ready in 15 minutes – What there is not to love about how quickly this recipe comes together. Perfect for that crazy night between homework and sports activities.
With this dinner, transport yourself to Thailand—sometimes traveling is not in the cards, and this dish will transport you there in a flash.

Ingredients needed to make this recipe
This is a short introduction. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Coconut Milk – shake it well before opening it up. Do not be surprised if it will be in a mass, it will separate once in the food processor and on the stove.
Carrots – small
Fresh ginger
Garlic clove
Serrano pepper or red onions
Soy sauce
Fresh parsley
Lime
Lemongrass – stalk, which will give your coconut sauce a wonderful lemon flavor. Break it down with a meat mallet.
Olive oil
Prawns – tail on. You can also use large shrimp as they will work well.
Assorted vegetables: fresh carrots, bell peppers, string beans, asparagus, onion, snap peas..
Equipment Needed
I only suggest products that I use and love.
Immersion Blender or food processor
Skillet
Cooking pot
Cooking tools
Step by step on how to make this carrot ginger soup recipe
With all my recipes, please assemble all the ingredients before starting cooking.
- In a blender or food processor, add all the ingredients for the coconut sauce, including the lemongrass. Blend well. Season and adjust to your taste
- Add olive oil in a skillet over medium heat and saute the prawns and all the vegetables.

- In a pot heat the sauce but do not bring to a boil. When hot pour over the vegetables and prawns which you will have placed into large bowls.

Pro Tips
Do not boil the soup as it will separate.
Add a squeeze of lemon juice over your soup.
What dishes can you enjoy with this coconut sauce carrot ginger soup?
Rice is always the best option with this soup, Cilantro lime rice is a great option.
Storing and Reheating
Storing: This carrot and ginger soup keeps well in the refrigerator in an airtight container.
Reheating: When ready to enjoy again, bring it out of the fridge and let it come to room temperature. Warm gently over low heat to desire temperature.
Freezer: You can also freeze it in a freezer-safe container. Thaw in the refrigerator and then proceed as above.
You can also warm it up in the microwave. As I do not have one, please follow the manufacturer’s instructions.
If you enjoy this carrot soup recipe, you may want to try my other recipes.
Coconut Milk Rice – A Childhood Favorite
Coconut Curry Shrimps and Couscous
Coconut Sauce with Carrot Ginger Soup and Prawns

Ingredients
For Coconut Sauce
- 14 ounces can of coconut milk
- 2 small carrots
- 1 fresh ginger, 1-inch piece
- 1 garlic clove, peeled and hard end removed
- 1 serrano pepper, seeds removed
- 3 tablespoons soy sauce
- 1 cup fresh parsley
- 2 lime, juiced
- 1 stalk lemongrass
For the Prawns and Vegetables
- 2 tablespoons olive oil
- 12 prawns, tail on
- vegetables , Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas…
Instructions
- In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.
- In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.
- Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Soups, Dinners, Vegetables
- Cuisine: International
- Type: Under 45 minutes
Did you make this?
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