Prawn Soup
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making this prawn soup has become one of my go to weeknight dinners because it comes together in just an hour from start to finish. Prawns are packed with protein and selenium, which is wonderful for your immune system, and they cook so quickly that you don't need to fuss over them for long. The beauty of this recipe is how forgiving it is with whatever vegetables you have on hand, and the coconut milk adds such a creamy richness without requiring any heavy cream. Fresh lemon juice and chili flakes bring brightness and warmth to every spoonful, making it feel special even though it's genuinely simple to prepare.
Ella x
Ingredients
- 500 gprawns
- 1 gonion
- 6 piecesgarlic
- 2 piecescarrot
- 2 piecescelery
- 2 tablespoonstomato paste
- 1 Lfish stock
- 200 mlcoconut milk
- 2 tablespoonslemon juice
- 1 teaspoonchili flakes
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 237 mlfresh parsley
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery and sauté until the vegetables are tender, about 10 minutes.
- 2
Add tomato paste, fish stock, coconut milk, chili flakes, salt, and black pepper. Stir well to combine.
- 3
Bring the mixture to a simmer and cook for 10 minutes, or until the soup has reduced slightly.
- 4
Add prawns to the pot and cook until they are pink and cooked through, about 5 minutes.
- 5
Stir in lemon juice and cook for an additional 2 minutes.
- 6
Taste and adjust the seasoning as needed.
- 7
Serve the soup hot, garnished with fresh parsley and crusty bread on the side, if desired.
- 8
Serve immediately and enjoy!
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