Monday, July 11, 2011

Creamy Coconut Prawn Soup with Crusty Sour Dough Bread

We had a big lunch whilst out shopping yesterday, so last night's dinner, I decided to go light.  After all, it has been a cold winter and we had a little too many stews and we need to shed a few pounds.

Got some beautiful Australian king prawns, so I decided to use it for dinner.

I must admit we usually have our prawns cooked with shells but this time, they are just too nice so i decided to clean the prawns, and use the heads and shells to do a nice little bisque.

Creamy Coconut Prawn Soup with Crusty Sour Dough Bread
For 4 serves, use 750-800g of fresh prawns.

For the bisque:
1/2 cup of white wine
6-7 black pepper corn
half of onion
1 clove of garlic
2 pieces orange peels
juice of half of a lemon
olive oil
salt
parsley stems

Heat oil in pan and brown the onion and garlic, add the prawn shells and heads, and let them heat through and press to release flavours.  Add wine, lemon juice, salt, pepper corn and orange peels, and let it cook to relase more flavour.  Add a bit of water.
Once it's done, pass through sieve and you get that golden thick liquid.

For the coconut veggie soup:

2 Large desiree potatos, peeled and diced
1 sweet potato, peeled and diced
2 carrots, peeled and diced
diced half of red onion
bit of olive oil
1 can of light coconut milk

Heat up the oil to sweat the onion a bit, add the veggies and cook them through a bit, but don't let them brown.  Add coconut milk and prawn bisque, season the soup, and let the veggies cook through.

When soup is cooked, add the peeled and cleaned prawns to the pan.  Stir a bit, as the prawns cook really quickly.

Serve with chopped parsley and lemon juice and a bit of zest, and toasted crusted bread.

This makes a nice entree, or a light meal.

1 comment:

  1. This looks do delicious, what a great recipe! :)

    ReplyDelete