Prawn and Vegetable Soup
Ingredients :
- Onions
- 2
- Garlic
- 2 flakes
- Ginger
- 2,1inch pieces
- Coriander powder - 2tsp
- Ground
Cumin - 1tsp
- Salt
- to taste
- Chilli
Powder - 1tsp
- Oil
- 3tbs
- Prawns
- 500gms
- Mixed Vegetables - 750gms
- Cabbage
- 1/8
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- Lemon
(peel) - 1/2
- Coconut
milk - 8cups
- Bay
Leaf
- 1
- Desiccated Coconut - 3cups
- Hot
Water
- 4cups
For Garnishing
- Beaten Fresh Cream - 3tsp
- Chopped Green Coriander - 2tbs
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Method :
Blend desiccated coconut and hot water together in
an electric blender or leave the coconut to soak in hot water for 20 minutes.
Either way, pass the liquid through a strainer, squeeze out the coconut and retain the white coconut
milk.
Grind coarsely chopped onions, garlic and ginger .
Add coriander, cumin, salt, chilli powder and a little oil. Blend into a smooth
paste in a blender. Peel and clean the prawns. Wash and pat dry.
Chop all the vegetables. Shred the cabbage. Grate the lemon peel.
Heat oil in a large saucepan. Add grounded ingredients and fry for 3 minutes, stirring continuously. Add coconut milk and
bring it to a boil. Add the mixed vegetables and cabbage together with the bay
leaf and grated lemon peel. Continue to cook gently for 20 minutes, then add the
prawns and cook for a further 5 minutes. Serve hot.
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