Indian Lime Coriander Coconut Cream Soup with Prawns

Indian Lime, Coconut & Prawn Soup

Subtly spiced Indian soup with prawns & coconut cream. Replace the prawns with fresh asparagus spears for a vegetarian option.

Yields2 ServingsPrep Time15 minsCook Time20 mins
 1 Cinnamon stick
 3 Cloves (whole)
 3 Cardamom pods
 1 tbsp Butter
 1 Potato - finely diced
 ¼ tsp Tumeric
 2 cups Vegetable or chicken stock
 1 cup Coconut cream
 1 Lime (juiced)
 1 pinch Chilli powder
 100 g Prawns (peeled)
 Salt & pepper to taste
1

Briefly microwave cinnamon, cloves and cardamom to release aroma and place in a piece of muslin tied with thread.

2

Fry onion and potato in butter for several minutes and then dust with turmeric. Fry for another minute. Add stock and coconut cream and simmer for 20 minutes. Add lime juice and puree.

3

Add prawns and chilli powder and heat through.

(Optional: Serve topped with shreds of lime and a little chopped fresh coriander)

Ingredients

 1 Cinnamon stick
 3 Cloves (whole)
 3 Cardamom pods
 1 tbsp Butter
 1 Potato - finely diced
 ¼ tsp Tumeric
 2 cups Vegetable or chicken stock
 1 cup Coconut cream
 1 Lime (juiced)
 1 pinch Chilli powder
 100 g Prawns (peeled)
 Salt & pepper to taste

Directions

1

Briefly microwave cinnamon, cloves and cardamom to release aroma and place in a piece of muslin tied with thread.

2

Fry onion and potato in butter for several minutes and then dust with turmeric. Fry for another minute. Add stock and coconut cream and simmer for 20 minutes. Add lime juice and puree.

3

Add prawns and chilli powder and heat through.

Indian Lime, Coconut & Prawn Soup