Velvety Prawn Coconut Curry Soup
By Tantalise My Tastebuds
Cooking Instructions
- 1
In a pan, fry prawns in 15 ml coconut oil on low heat 2-3 mins till prawns are just pink in colour.
- 2
Saute the chopped onions in a separate pot until onions are goldren brown. This will take 5-10 mins on medium heat
- 3
Add the ginger and garlic and allow to simmer to saute for 4-5 mins on medium-low heat.
- 4
Add the tomato puree and continue stirring for 2 mins until the tomato is amalgamated.
- 5
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.
- 6
Add the vegetable stock to the boiling water and mix until dissolved then add to the prawn curry mixture.
- 7
Add the freh cream and coconut milk and cook stirring continuously until the soup thickens about 2-3 mins.
- 8
Once the soup has thickened up, add the lime juice add continue stirring. Add the fish sauce and adjust seasoning as required.
- 9
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.
- 10
Serve garnished with chopped parsley and a few slices of crusty bread, Jasmine rice or noodles.
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