INGREDIENTS:
- 70 g prawns, peeled and deveined
- 1 tsp coconut oil/ ghee
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- ½ cup carrot, sliced and bell pepper (any color), sliced
- 1-2 cups seafood or chicken broth/ water
- 1 tbsp coconut milk
- 1 tsp soy sauce (By Urban Platter)
- 1 tsp lime juice
- Salt and pepper to taste
- Sliced green onions for garnish
- Red chili flakes (optional, for added heat)
HOW TO MAKE:
In a large pot, heat the oil/ ghee over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
Add the sliced carrot and bell pepper to the pot. Cook for a few minutes until the vegetables begin to soften.
Pour in the seafood or chicken broth/ water and add the coconut milk. Bring the mixture to a simmer.
Add in soy sauce, and lime juice. Taste and adjust the seasoning with salt and pepper. If you like it spicy, you can add red chili flakes at this point.
Add the peeled and deveined prawns to the simmering soup. Cook until the prawns turn pink and opaque, which usually takes about 3-5 minutes.
Once the prawns are cooked, garnish the soup with sliced green onions.
Ladle the hot prawn soup into bowls serve immediately and enjoy!
