Recipe Experiment: Thai Prawn Coconut Curry Soup

After buying some coconut oil (since everyone’s been raving about it!) I decided to make up a recipe for this soup. It turned out so good I wanted to share the recipe with you.

Ingredients

8-10 raw prawns (I used frozen)

2 cloves of garlic, chopped

1 small piece of ginger, chopped

1 red chili, chopped (optional, it does make it extra spicy!)

1 tsp dried or chopped fresh Basil

1 tbsp Coconut Oil

1 tbsp Thai Red Curry Paste

2  cups Veggie or Chicken broth (I had some frozen so this is just an estimation, you can add more of less depending on how much broth you want)

1/2 can coconut milk

1 carrot, sliced, chopped or however you like it.

1 cup Spinach, Chopped

1 large handfull of Bean Sprouts

2 green onions, chopped.

The juice of 1/2 a lime.

Sautee The garlic, ginger, chili and basil in coconut oil for a minute or two. Add the prawns and cook until the outsides are pink. Add the curry paste and carrot, sautee for a minute longer. Pour in broth and coconut milk, bring to a boil. Add the spinach, bean sprouts and lime juice. Turn the heat down and simmer for about 5 mins. Keep checking your shrimp, you dont want them to overcook! Garnish with green onion and enjoy!

Serves Two.

Optional additions/substitutions:

Red and Green Pepper

Chicken or Tofu instead of Prawns

Rice or Buckwheat noodles - I was going to add these originally, but the sprouts and spinach make a good noddle substitute.