Recipe: Perfect Velvety Prawn Coconut Curry Soup

Recipe: Perfect Velvety Prawn Coconut Curry Soup Delicious, fresh and tasty.

Velvety Prawn Coconut Curry Soup. A creamy coconut curry to warm the heart while once again raiding the freezer. Fresh is best, but not always what we have available, and eating from The diced onions give a sweet little pop to the soup, but there is something to be said about a velvety smooth soup. Follow the thawing direction on the.

These warming seafood dishes are infused with aromatic Indian and Thai spices.

A fusion curry of tomatoes and ginger with a Thai twist of lime leaves and lemongrass to deliver a delicious balance of sweet, sour, salty and hot.

Season with lime juice and fish sauce.

You can cook Velvety Prawn Coconut Curry Soup using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Velvety Prawn Coconut Curry Soup

1. It’s 15 ml of coconut oil.

2. Prepare 400 g of prawn tails.

3. You need 225 g of onion, finely chopped.

4. You need 5 ml of freshly grated ginger.

5. It’s 7.5 ml of finely crushed garlic (2 large cloves) - 1/2 teaspoon.

6. You need 10 ml of tomato puree.

7. Prepare 7.5 ml of freshly ground black pepper (approximately 1/2 teaspoon).

8. It’s 10 ml of fish spice (approximately 2 teaspoons).

9. Prepare 5 ml of chilli flakes.

10. It’s 1.25 of hot curry powder (approximately 1/4 teaspoon).

11. It’s 1 of vegetable stock sachet.

12. It’s 125 ml of boiling water.

13. You need 350 ml of fresh cream.

14. It’s 250 ml of coconut milk.

15. Prepare 10 ml of fish sauce.

16. It’s 30 ml of lime juice.

17. It’s 15 ml of full fat milk (optional).

Do not allow soup to boil.

Add noodles and bok choy leaves to the soup, let stand briefly and serve.

Curry doesn't get easier than this!

A sizzle of chilli and prawns mixed together in a creamy coconut sauce.

Velvety Prawn Coconut Curry Soup 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..

Prawn curry in under half an hour, even when you make your own spice paste.

Add tamarind and coconut milk for flavour and serve with rice and chapatis.

This curry is gluten free, dairy free, and if you use mild curry powder it's great for kids!

If you want to amp up the veggies, a side of steamed green beans would be perfect.

You could even serve this on cauliflower rice if you feel like even more veggies!