Prawn, lemongrass and coconut soup

all details

A tasty and tangy Asian style soup.

Prawn, lemongrass and coconut soup
Photo: Marina Oliphant

Ingredients

  • 1 1/2 cups fish or vegetable stock
  • 2 cups light coconut milk
  • 1 tbsp caster sugar
  • pinch of salt
  • 1 stick lemongrass (trimmed and chopped),
  • 2 cloves garlic (chopped)
  • 1/2 tsp dried chilli flakes
  • 2 coriander roots
  • 1/2 tsp ground turmeric
  • 16 green (raw) king prawns (peeled and de-veined)
  • Stir in 3/4 cup light coconut cream
  • 2 tbsp fish sauce
  • 1 1/2 tbsp lime juice
  • fresh coriander, to serve

Method

Combine 1 1/2 cups fish or vegetable stock and 2 cups light coconut milk in a saucepan over medium heat. Add 1 tbsp caster sugar and a pinch of salt and bring to the boil.

Whiz 1 stick lemongrass (trimmed and chopped), 2 cloves garlic (chopped), 1/2 tsp dried chilli flakes, 2 coriander roots and 1/2 tsp ground turmeric in a food processor until finely chopped or pound in a mortar and pestle.

Add mixture to stock and simmer for 5 minutes. Add 16 green (raw) king prawns (peeled and de-veined) and simmer until prawns just change colour. Stir in 3/4 cup light coconut cream, 2 tbsp fish sauce and 1 1/2 tbsp lime juice and serve topped with coriander.

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Main Ingredients - Shellfish
  • Cuisine - Thai

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