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Before you jump to Velvety Prawn Coconut Curry Soup recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic Pertaining To Your Health.
I am sure you have heard that you ought to be eating an apple a day but did you ever wonder why this is actually important? You may know individuals that live by this and also require that their children live by this guideline as well. This particular thought can be found in country’s all around the world and men and women follow it as gospel with out ever discovering why they should eat an apple a day. In this post we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
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We hope you got benefit from reading it, now let’s go back to velvety prawn coconut curry soup recipe. You can cook velvety prawn coconut curry soup using 17 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Velvety Prawn Coconut Curry Soup:
- Use 15 ml coconut oil
- Use 400 g prawn tails
- Take 225 g onion, finely chopped
- Take 5 ml freshly grated ginger
- Get 7.5 ml finely crushed garlic (2 large cloves) - 1/2 teaspoon
- Provide 10 ml tomato puree
- Get 7.5 ml freshly ground black pepper (approximately 1/2 teaspoon)
- You need 10 ml fish spice (approximately 2 teaspoons)
- Take 5 ml chilli flakes
- You need 1.25 hot curry powder (approximately 1/4 teaspoon)
- Use 1 vegetable stock sachet
- Use 125 ml boiling water
- Get 350 ml fresh cream
- You need 250 ml coconut milk
- Take 10 ml fish sauce
- Prepare 30 ml lime juice
- Get 15 ml full fat milk (optional)
Steps to make Velvety Prawn Coconut Curry Soup:
- In a pan, fry prawns in 15 ml coconut oil on low heat 2-3 mins till prawns are just pink in colour.
- Saute the chopped onions in a separate pot until onions are goldren brown. This will take 5-10 mins on medium heat
- Add the ginger and garlic and allow to simmer to saute for 4-5 mins on medium-low heat.
- Add the tomato puree and continue stirring for 2 mins until the tomato is amalgamated.
- Add the prawns, black pepper, fish spice, chill flakes, curry powder, parsley or coriander and stir for 5 mins until the spices are cooked through.
- Add the vegetable stock to the boiling water and mix until dissolved then add to the prawn curry mixture.
- Add the freh cream and coconut milk and cook stirring continuously until the soup thickens about 2-3 mins.
- Once the soup has thickened up, add the lime juice add continue stirring. Add the fish sauce and adjust seasoning as required.
- Allow the soup to reduce until it reaches your desired consistency. If it thickens too much add the milk one tablespoon at a time to loosen it up.
- Serve garnished with chopped parsley and a few slices of crusty bread, Jasmine rice or noodles.
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