Recipes

Special Occasions

Coconut Prawn and Lemongrass Soup

Serves 4

Ingredients

Oil for frying
2 Garlic Cloves, crushed
1 Small Onion, finely chopped
3 Lemongrass Stalks, roughly chopped
1 tsp Turmeric
2 tsp Huletts Yellow Sugar
4 cups Chicken Stock
2 cans Coconut Milk
Juice of 2 Lemons
Salt to taste
1 tsp White Pepper
10–12 Pink Prawns OR 2 cups Marinara Mix
Coriander, chopped

Method

  1. Heat the oil in a pot and sauté the garlic, onion and lemongrass until soft.
  2. Stir in the turmeric, sugar, stock and coconut milk.
  3. Bring to the boil and allow to simmer for 5 minutes. Add the lemon juice and season to taste. Strain, add the seafood, simmer for a further 5 minutes until the seafood is cooked and serve.
  4. Garnish with coriander.

Wine Tip: This mouth-watering soup would be wonderfully matched by a Rhine Riesling. The wine

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