Mouthwatering Velvety Prawn Coconut Curry Soup
Mouthwatering Velvety Prawn Coconut Curry Soup
This velvety Prawn Coconut Curry soup has oodles of flavor in it's curry based broth and is fragrant with ginger and garlic and with a bit of heat from chilli.
Ingredients
Prawns
- 15 ml coconut oil approximately 1 tablespoon
- 400 grams prawn tails
Coconut Curry Soup
- 225 grams onion, finely chopped approximately 1 medium sized onion or 250 ml chopped onion
- 5 ml freshly grated ginger approximately 1 teaspoon
- 7.5 ml finely crushed garlic (2 large cloves) approximately 1/2 teaspoons
- 10 ml tomato puree approximately 2 teaspoons
- 7.5 ml freshly ground black pepper approximately 1/2 teaspoons
- 10 ml fish spice approximately 2 teaspoons
- 5 ml chilli flakes approximately 1 teaspoon
- 1.25 ml hot curry powder approximately 1/4 teaspoon
- 5 ml dried parsley or dried coriander approximately 1 teaspoon
- 1 vegetable stock cube
- 125 ml boiling water approximately 1/2 cup
- 350 ml fresh cream approximately 1 2/5 cup
- 250 ml coconut milk approximately 1 cup
- 10 ml fish sauce, or to taste approximately 2 teaspoons
- 30 ml lime juice approximately 1 lime
- 15 ml full fat milk, optional approximately 1 tablespoon
Instructions
- In a pan, fry prawns in 15 ml coconut oil on low heat for 2-3 mins till prawns are just pink in color.
- Saute the chopped onions in a separate pot and until the onions are golden brown. This will take 10-15 minutes on medium heat.
- Add the ginger and garlic and allow to saute for 4-5 mins on medium-low heat.
- Add the tomato puree and continue stirring for 2 minutes until the tomato is amalgamated.
- Add the prawns, black pepper, fish spice, crushed chillies, curry powder, parsley or coriander and stir for 5 minutes until the spices are cooked through.
- Add the vegetable stock cube to the boiling water and mix until dissolved then add to the prawn curry mixture.
- Add the fresh cream and coconut milk and cook stirring continuously until the soup thickens, about 2-3 minutes.
- Once the soup has thickened up, add the juice of 1 lime or small lemon and continue stirring. Add the fish sauce and adjust the seasoning if required.
- Allow the soup to reduce until it reaches your desired consistency. If it thickens too much add the milk one tablespoon at a time to loosen it.
- Serve garnished with chopped parsley or coriander and a few slices of crusty bread, jasmine rice or noodles.
Notes
- If you have fresh vegetable stock you should use that instead of the stock cube and boiling water.
- If you don't have fish sauce, season with salt.
Nutrition
Calories: 610kcalCarbohydrates: 15gProtein: 25gFat: 52gSaturated Fat: 36gCholesterol: 372mgSodium: 1214mgPotassium: 443mgFiber: 2gSugar: 3gVitamin A: 1820IUVitamin C: 13mgCalcium: 271mgIron: 6mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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