Thai Prawns Recipe: Incredible with orange juice (2023)


Brian Kennett

Brian Kennett

Amateur Chef and Traveling Foodie Extraordinaire

Thai Prawns Recipe with Orange Juice and Fresh Herbs

Thai prawns recipe, is one of those recipes that you have to ask yourself; “You have to be kidding me, are you serious?” Believe me, I am absolutely 100% serious and this is turned out a superb dish.

Thai prawns style orange juice recipe

This one is whacky, I’ll give you that. Orange juice, orange segments, chili, and fish paste. Thai prawns recipe does not exactly sound like a marriage made in heaven now, does it? But I was only applying the same core underlying principles of Thai food – sweet, sour, spicy, salty, hence my Thai prawns recipe.

This will easily make enough for 4-6 people depending on appetite. You will need;

  • 2 litres of chicken stock;
  • 2-3 snapper fillets (or any firm white fish) cut into bite-sized slices;
  • 3 prawns per person – I trimmed off the antennae and cooked them whole for extra flavour in the shells;
  • 2 cups of orange juice;
  • 1 orange peeled, cleaned, and segmented;
  • 1 handful bok choi or similar greens;
  • 1 handful of halved cherry tomatoes;
  • 1 handful of long beans cut into 1″ pieces;
  • 1 sliced zucchini or eggplant;
  • 1 tablespoon of brown sugar;
  • 2 tablespoons of tamarind paste/liquid;
  • 4 tablespoons fish sauce; and
  • 1 handful of ripped coriander, for garnishing the finished soup.

For the soup ‘base’ of the Thai prawns recipe, you will need;

  • 4 roughly chopped shallots;
  • 2 roughly chopped chili padi;
  • 1-inch galangal or young ginger roughly chopped;
  • 4 roughly chopped garlic cloves;
  • 4 roughly chopped kaffir lime leaves;
  • ½ teaspoon of shrimp paste; and
  • 1 tablespoon fish sauce.
  1. Make the ‘soup base’ first by combining all the ingredients in a blender and blitzing until all mixed up. Set this to one side;
  2. Take a soup pot and add in the 2 litres of chicken stock, turn on high heat, and bring to a boil;
  3. As it reaches boiling point add in the orange juice, tamarind, sugar, fish sauce, and the soup ‘base’ you just made;
  4. Bring to a boil and then reduce to a simmer;
  5. Add in the tougher vegetables now for about 3-4 minutes on their own;
  6. Once they are done in goes the rest of the ingredients;
  7. This will only need another 3-5 minutes, literally until the prawns go pink and the fish is cooked through.

Serve this up in big bowls, and sprinkle with some coriander and some more chopped chili if you so desire. There was much debate in family Kennett as I prepared Thai prawns recipe they were watching me get the ingredients ready and thought I was daft. But there was no debate after the first spoonful went in their gobs, as after that all were slurping and not saying a single word. That’s all I need to see – ENJOY!!!

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