Easy Coconut Prawn Soup
Recipe: #11483
December 11, 2013
Categories: Shrimp, Angel Hair, High Protein, No Eggs, Non-Dairy, Sugar-Free, more
"This is a simple recipe that has lots of flavour. The prep time depends on if you have to peel and devein the prawns or if you buy them already prepped."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (813.8 g)
- Calories 709.8
- Total Fat - 38.5 g
- Saturated Fat - 28 g
- Cholesterol - 285.6 mg
- Sodium - 1423.1 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 11.7 g
- Sugars - 12 g
- Protein - 38.3 g
- Calcium - 212.2 mg
- Iron - 3.6 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in large sauce over medium low heat.
Step 2
Add ginger, garlic and pepper flakes; cook stirring until fragrant, about 1 minute.
Step 3
Add carrots, coconut milk and water.
Step 4
In a small bowl, mix cornstarch a 2 tbsp water until smooth, add to pot; bring to a boil.
Step 5
Break pasta in half and add to the pot.
Step 6
Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, about 5 minutes.
Step 7
Add prawns, stir until opaque, about 1 - 2 minutes.
Step 8
Remove pot from heat, and stir in the lime juice; season with salt to taste.
Step 9
Ladle into bowls and garnish green onions and flaked coconut (if using).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying prawns, look for ones with a firm texture and a mild, sweet smell.
- If you don't have fresh limes, you can substitute with bottled lime juice.
- For the oil, substitute olive oil instead. Olive oil has a higher smoke point and is a healthier alternative to vegetable oil. Additionally, it has a milder flavor which will allow the other ingredients to shine through.
- For the coconut milk, substitute light coconut milk instead. This will reduce the amount of fat and calories in the recipe while still providing a creamy texture and coconut flavor.
Vegetarian Version Replace the prawns with 1 cup of cooked chickpeas and 1 cup of cooked quinoa. Add 1/4 teaspoon of smoked paprika for extra flavor. Omit the cornstarch and reduce the water to 2 cups.
Coconut Rice - This fragrant and fluffy rice dish is the perfect accompaniment to the coconut prawn soup. The subtle sweetness of the coconut milk and the nuttiness of the rice pair perfectly with the savory flavors of the soup.
Spicy Mango Salsa: This sweet and spicy salsa is the perfect complement to the Coconut Rice and Coconut Prawn Soup. The mango adds a touch of sweetness, while the jalapenos provide a nice kick of heat. The combination of flavors is sure to tantalize your taste buds!
FAQ
Q: How long does this soup take to make?
A: The prep time depends on if you have to peel and devein the prawns or if you buy them already prepped. In total, it should take about 20-25 minutes to make this soup.
Q: Does this soup contain dairy?
A: No, this soup does not contain any dairy products. It is a vegan and gluten-free soup.
7 Reviews
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Fun facts:
This recipe for Easy Coconut Prawn Soup was inspired by the traditional Thai dish called Tom Kha Gai. It is a creamy coconut soup that is usually made with chicken, but this version uses prawns instead.
The recipe for this Easy Coconut Prawn Soup was popularized by the celebrity chef, Jamie Oliver. He is known for his easy, yet delicious recipes, and this one is no exception!