Easy Coconut Prawn Soup
December 11, 2013
"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."
- 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
Heat oil in large sauce over medium low heat.
Add ginger, garlic and pepper flakes; cook stirring until fragrant, about 1 minute.
Add carrots, coconut milk and water.
In a small bowl, mix cornstarch a 2 tbsp water until smooth, add to pot; bring to a boil.
Break pasta in half and add to the pot.
Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, about 5 minutes.
Add prawns, stir until opaque, about 1 - 2 minutes.
Remove pot from heat, and stir in the lime juice; season with salt to taste.
Ladle into bowls and garnish green onions and flaked coconut (if using).
Tips & Variations
No special items needed.