Prawn, coconut and coriander soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Tiger prawns | |
| 3 | Red onions | |
| Galangal | ||
| Ginger | ||
| Lemon grass | ||
| 4 | Red chillies | |
| 2 | Limes; juice and zest | |
| Coriander | ||
| Olive oil | ||
| 1½ | pint | Unsweetened coconut milk; (30fl oz) |
| 400 | millilitres | Fish stock; (3/4 pint) |
| Caster sugar | ||
| Mint | ||
Directions
Place the peeled onions and some garlic into a blender with the chilli and the ginger. Peel and chop the galangal into it. Finely chop the lemon grass and add to the mix. Pur‚e to a pulp.
Remove from the blender and heat in a pan until a rapid boil. Then add the coconut milk and stock and simmer for a few minutes.
Peel and remove the veins from the prawns, then add them with the limes to the simmering soup. Season and serve.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 11g Total Fat; (26% calories from fat); 7g Protein; 61g Carbohydrate; 27mg Cholesterol; 416mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 1 Fruit; ½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.