Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, velvety prawn coconut curry soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Velvety Prawn Coconut Curry Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Velvety Prawn Coconut Curry Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook velvety prawn coconut curry soup using 17 ingredients and 10 steps. Here is how you cook that.
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The ingredients needed to make Velvety Prawn Coconut Curry Soup:
- Prepare 15 ml coconut oil
- Make ready 400 g prawn tails
- Get 225 g onion, finely chopped
- Prepare 5 ml freshly grated ginger
- Make ready 7.5 ml finely crushed garlic (2 large cloves) - 1/2 teaspoon
- Prepare 10 ml tomato puree
- Make ready 7.5 ml freshly ground black pepper (approximately 1/2 teaspoon)
- Make ready 10 ml fish spice (approximately 2 teaspoons)
- Get 5 ml chilli flakes
- Make ready 1.25 hot curry powder (approximately 1/4 teaspoon)
- Make ready 1 vegetable stock sachet
- Make ready 125 ml boiling water
- Prepare 350 ml fresh cream
- Prepare 250 ml coconut milk
- Make ready 10 ml fish sauce
- Get 30 ml lime juice
- Take 15 ml full fat milk (optional)
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Instructions to make Velvety Prawn Coconut Curry Soup:
- In a pan, fry prawns in 15 ml coconut oil on low heat 2-3 mins till prawns are just pink in colour.
- Saute the chopped onions in a separate pot until onions are goldren brown. This will take 5-10 mins on medium heat
- Add the ginger and garlic and allow to simmer to saute for 4-5 mins on medium-low heat.
- Add the tomato puree and continue stirring for 2 mins until the tomato is amalgamated.
- Add the prawns, black pepper, fish spice, chill flakes, curry powder, parsley or coriander and stir for 5 mins until the spices are cooked through.
- Add the vegetable stock to the boiling water and mix until dissolved then add to the prawn curry mixture.
- Add the freh cream and coconut milk and cook stirring continuously until the soup thickens about 2-3 mins.
- Once the soup has thickened up, add the lime juice add continue stirring. Add the fish sauce and adjust seasoning as 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 up.
- Serve garnished with chopped parsley and a few slices of crusty bread, Jasmine rice or noodles.
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