How To Make Prawn & Coconut Soup
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Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 thumb-sized ginger, grated
- 1 red chili, deseeded and finely chopped
- 1 lemongrass stalk, bruised
- 500ml vegetable or fish stock
- 400ml coconut milk
- 350g prawns, peeled and deveined
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
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Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion, garlic, ginger, and red chili. Sauté for 5 minutes until softened.
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Add the lemongrass stalk, vegetable or fish stock, and coconut milk to the saucepan. Bring to a simmer and let it cook for 10 minutes to infuse the flavors.
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Remove the lemongrass stalk from the soup and discard.
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Add the prawns to the saucepan and cook for about 5 minutes until they turn pink and are cooked through.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve the soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 290kcal
- Total Fat : 21g
- Saturated Fat : 16g
- Cholesterol : 140mg
- Sodium : 820mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 17g
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