John Myers
Asian Carrot Soup with Prawns
The perfect asian carrot soup with prawns recipe with a picture and simple step-by-step instructions.
- 400 g Carrots
- 1 Shallot
- 1 toe Garlic
- 1 tbsp Butter
- 500 ml Vegetable broth
- 250 ml Coconut milk
- 6 Lemongrass sticks
- 250 g Frozen prawns
- 2 tbsp Vegetable oil
- Chilli flakes, ginger powder
- 0,5 tsp Green Thai Curry
- 1 tbsp Sweet chili sauce
- Salt
- Defrost the prawns. In the meantime, wash and peel the carrots and then dice as well as the shallot and the clove of garlic.
- Heat the butter in a saucepan and then sauté the vegetables in it. When the shallot cubes are translucent, deglaze with the stock and coconut milk and cover and cook over low heat for about 20 minutes. For me personally it was a little too much coconut milk, I will use less next time.
- When the prawns have thawed, thread them onto the lemongrass sticks. Make a marinade from the oil, the chilli flakes and the ginger powder, brush the prawns with it and finally fry them in a pan.
- Once the carrots have been cooked through, puree the soup and season with the curry paste, chili sauce and a little salt. Serve with the prawn skewers.
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