Prawn and coconut soup

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 16
Servings 1
Minutes 40


Serving Change
  • 2 onions, chopped
  • 1 red chilli, seeded and chopped
  • 15 ml lemongrass, chopped
  • 5 ml shrimp paste
  • 5 ml brown sugar
  • 3 ml garlic, crushed
  • 3 ml ginger, crushed
  • 375 ml coconut milk
  • 5 ml tamarind pulp
  • 250 ml chicken or vegetable stock
  • 500 g butternut, cubed and peeled
  • 60 ml lime juice (or lemon juice)
  • 12-18 prawns, peeled, deveined and heads removed
  • 125 ml coconut cream
  • 15 ml fish sauce
  • 30 ml fresh basil


Blend the onions, chilli, lemongrass, shrimp paste, brown sugar, garlic, ginger and 60 ml of the coconut milk in a food processor.
Mix this paste with the remaining coconut milk, tamarind pulp and stock in a saucepan.
Add the butternut and lime juice and bring to the boil.
Reduce the heat, cover and simmer for 10 minutes.
Add the prawns, coconut cream and fish sauce and simmer for three minutes until the prawns are cooked.
Add some basil leaves, stir gently and serve garnished with basil sprigs.

Read more on: fish/seafood  |  soup


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