Recipe: Delicious Velvety Prawn Coconut Curry Soup

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Before you jump to Velvety Prawn Coconut Curry Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change you can make is to pay more attention to what you buy when you shop for food because it is likely that you have the tendency to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your favorite cereal? A good healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy at the start of the day. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

Evidently, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to velvety prawn coconut curry soup recipe. To make velvety prawn coconut curry soup you only need 17 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Velvety Prawn Coconut Curry Soup:

  1. You need 15 ml of coconut oil.
  2. Get 400 g of prawn tails.
  3. Provide 225 g of onion, finely chopped.
  4. Use 5 ml of freshly grated ginger.
  5. Use 7.5 ml of finely crushed garlic (2 large cloves) – 1/2 teaspoon.
  6. Use 10 ml of tomato puree.
  7. Provide 7.5 ml of freshly ground black pepper (approximately 1/2 teaspoon).
  8. You need 10 ml of fish spice (approximately 2 teaspoons).
  9. Get 5 ml of chilli flakes.
  10. Use 1.25 of hot curry powder (approximately 1/4 teaspoon).
  11. Take 1 of vegetable stock sachet.
  12. Take 125 ml of boiling water.
  13. Take 350 ml of fresh cream.
  14. Prepare 250 ml of coconut milk.
  15. Get 10 ml of fish sauce.
  16. Provide 30 ml of lime juice.
  17. Get 15 ml of full fat milk (optional).

Instructions to make Velvety Prawn Coconut Curry Soup:

  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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