Search

Prawn Curry Soup with Cilantro Essential Oil


This soup is full of cilantro essential oil flavour and is sure to be a hit with family and friends. It’s really easy to make and can be prepared a day ahead then gently reheated when you are ready to serve, which makes it an ideal dish for entertaining.


Vegetarian/Vegan Option


You can easily make this soup vegetarian/vegan by using approx. 1 cup of firm tofu, cut into bite size pieces and/or by adding some extra chopped veggies pieces in place of the prawns. Here are a few veggie suggestions: zucchini, green beans, peas, snow peas, broccoli, cauliflower, capsicum and carrots. Just add the veggies and/or tofu and simmer until tender a few minutes before serving. A few cashews could be nice in the soup too. But don’t forget to add cilantro essential oil!


Chef Kate TIP I like using green prawns with the heads removed, shells removed and deveined. You can also use cooked prawns and just add them at the end and heat through. If you are really wanting to make this dish fancy you could add some scallops, lobster and/or bugs meat pieces too.


NOTE: You can use a store bought curry powder blend (mild, medium or hot) or create your own.


Prep Time: 25 minutes Servings:  2-4 people Cook Time: 30 minutes Total Time: 55 minutes Category: At Home, Recipes


Ingredients


1 tbsp coconut oil

1 medium onion, finely chopped

2 medium carrots, peeled and finely sliced

1 medium zucchini, finely sliced

½ capsicum, finely sliced (optional)

1 – 2 tbsp curry powder (to taste)

1½ tsp sea salt and freshly ground pepper (to taste)

2 cans coconut milk or light coconut milk

12 – 16 medium prawns (green or cooked, shells removed and deveined)

2 tbsp finely chopped cilantro and/or parsley (optional)

1 – 2 drops Young Living cilantro essential oil (to taste)

4 drops Young Living lemon essential oil (to taste)


For Serving


cilantro and/or parsley leaves (optional)

spring onion slices (optional)

cashew pieces

cooked rice or quinoa


Instructions

1. Clean the prawns and leave them whole or cut them into bite-size pieces and refrigerate until needed. You can do this step a few hours or a day ahead.


2. Open the cans of coconut milk and set aside. Place the coconut oil in a large sauté pan or soup pot and melt over medium heat. Add the onions, carrots, zucchini and capsicum and sauté, while stirring often, for approx. 10 minutes, until the veggies are tender.


3. Add the curry powder, salt and pepper and stir well to coat the veggies. Then add the coconut milk and chopped cilantro, stir and reduce the heat to medium and simmer the mixture for 10 minutes.


4. At this point you can add the prawns and cook them through and serve or you can cool the soup and refridgerate for up to 2 days.


5. When you are ready to serve the soup, approx. 15 minutes beforehand, gently reheat the soup to a simmer, add the prawns and simmer approx. 10 minutes until they are cooked through.


6. Remove from the heat, add the culinary oils and stir through. Serve immediately or cover with a lid for a few minutes. When ready to serve top the soup with cilantro and/or parsley leaves, spring onion slices and a few cashew pieces. You can also add a spoonful of cooked rice or quinoa to each bowl, if you like.


No copyright infringement intended. This article was originally published at YL Blog.

1 view

Contact Me 

Embracing Souls

Newcastle, New South Wales, Australia

Phone: 0402054677

Email: kim@kimellis.love

Book a Consultation  

Subscribe to Get My Newsletter

© 2020 by Kim Ellis Embracing Souls. Designed by Sam Calvo