This nutritious recipe incorporating coconut milk, is Paleo, gluten-free and dairy-free.


  • 400ml coconut milk

  • 2 cups chicken stock

  • 500g prawns, cleaned and deveined

  • 2cm piece of ginger, sliced

  • 1 cup sliced mushrooms

  • 2 tbsp. lime juice

  • 1 tbsp. coconut amino seasoning

  • 1 tsp. coconut curry powder

  • 1 tbsp. coconut oil

  • ¼ cup coconut chips, pulsed in blender (for garnish)

  • Chopped coriander (for garnish)


  • 1.

    In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring to a boil then reduce to simmer.

  • 2.

    Add prawns, mushrooms, lime juice, coconut amino seasoning and curry powder.

  • 3.

    Simmer until prawns are cooked through.

  • 4.

    Serve topped with fresh coriander and coconut chips.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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