Thai Coconut Prawn Soup
July 28, 2015
"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."
- 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
Heat butter in a large pot over medium heat.
Add onions, red pepper, celery and garlic.
Cook and stir until vegetables begin to soften, about 4 minutes.
Stir in sweet potatoes, ginger, cumin, coriander, curry powder and cinnamon.
Cook and stir for 30 seconds.
Add broth, coconut milk, salt & pepper.
Bring soup to a boil.
Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
At this point you can either puree 1/2 the soup or leave it as is.
Stir in cilantro, basil, peanut butter, brown sugar and lime juice.
Mix well; add prawns and heat for about 2 more minutes, just until prawns are heated through.
Tips & Variations
No special items needed.