Easy Coconut Prawn Soup
3-4
Servings
Servings
20m PT20M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #11483
December 11, 2013
Categories: Lunch, Main Dish, Soups/Stews, Shellfish, Shrimp, Pasta, Angel Hair, Stove Top, High Protein, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch 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 recipe yields 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 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 & Variations
No special items needed.
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