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March 2, 2009

Prawn and Vegetable Soup

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Last Updated: 2-3-2009
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Ingredients :     

Onions

- 2

Garlic

- 2 flakes

Ginger

- 2,1inch pieces

Coriander powder

- 2 tsp

Ground Cumin

- 1 tsp

Salt

- to taste

Chilli Powder

- 1 tsp

Oil

- 3 tbs

Prawns

- 500 gms

Mixed Vegetables

- 750 gms

Cabbage

- 1/8

Lemon (peel)

- 1/2

Coconut milk

- 8 cups

Bay Leaf

- 1

Desiccated Coconut

- 3 cups

Hot Water

- 4 cups

For Garnishing

   

Beaten Fresh Cream

- 3 tsp
Chopped Green Coriander - 2 tbs
  Popular Tags:
   Cabbage,   Lemon,   Ginger,   Garlic,  




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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