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.
Recipe PDF
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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