Thai Coconut Prawn Soup
Recipe: #20375
July 28, 2015
Categories: Shrimp, Thai, Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Herbs, more
"This soup is Thai inspired, lots of prawns, veggies and spices. Plan on making this a day ahead, as the flavours are much more piquant and satisfying."
Ingredients
Nutritional
- Serving Size: 1 (395.5 g)
- Calories 478.8
- Total Fat - 32.7 g
- Saturated Fat - 23.9 g
- Cholesterol - 184.5 mg
- Sodium - 1048 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 7.2 g
- Sugars - 10 g
- Protein - 24.8 g
- Calcium - 148.5 mg
- Iron - 5.2 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat butter in a large pot over medium heat.
Step 2
Add onions, red pepper, celery and garlic.
Step 3
Cook and stir until vegetables begin to soften, about 4 minutes.
Step 4
Stir in sweet potatoes, ginger, cumin, coriander, curry powder and cinnamon.
Step 5
Cook and stir for 30 seconds.
Step 6
Add broth, coconut milk, salt & pepper.
Step 7
Bring soup to a boil.
Step 8
Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
Step 9
At this point you can either puree 1/2 the soup or leave it as is.
Step 10
Stir in cilantro, basil, peanut butter, brown sugar and lime juice.
Step 11
Mix well; add prawns and heat for about 2 more minutes, just until prawns are heated through.
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 using frozen shrimp, make sure to thaw them before adding to the soup.
- For a more intense flavour, use light coconut milk instead of regular coconut milk.
- Instead of butter, use olive oil. The benefit of this substitution is that olive oil is a healthier option than butter, as it is lower in saturated fat.
- Instead of chicken broth, use vegetable broth. The benefit of this substitution is that it makes the dish vegetarian friendly, while still providing lots of flavour.
Vegetarian Coconut Soup Substitute the prawns with 1 cup of cooked chickpeas and 1 cup of cooked lentils. Omit the chicken broth and replace with vegetable broth. Add 1 teaspoon of smoked paprika for added flavor.
Coconut Rice - This fragrant, fluffy and creamy coconut rice is the perfect accompaniment to the Thai Coconut Prawn Soup. The sweetness of the coconut pairs perfectly with the spices in the soup, creating a balanced and delicious meal.
Thai Cucumber Salad: This refreshing Thai cucumber salad is the perfect complement to the Coconut Rice and Thai Coconut Prawn Soup. The cool, crunchy cucumbers provide a nice contrast to the creamy rice and rich soup. The sweet and tangy dressing adds a zesty flavor to the salad, making it the perfect accompaniment to this delicious meal.
FAQ
Q: How long should I simmer the soup?
A: Simmer the soup for 10 minutes, or until the sweet potatoes are tender.
Q: What ingredients do I need for the soup?
A: The ingredients you will need are sweet potatoes, onion, garlic, vegetable broth, olive oil, salt, and pepper.
4 Reviews
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Fun facts:
The use of curry powder in this recipe is a nod to Thai cuisine, as curry powder is a common ingredient in many Thai dishes. The use of curry powder is believed to have been brought to Thailand by the British during the 19th century.
The addition of peanut butter to this soup is a reference to the famous Thai dish, Pad Thai. This dish has been popularized by celebrity chefs such as Gordon Ramsay, who is known for his love of Thai cuisine.