Coconut Prawn Soup (Dairy Free, Low Carb, Gluten Free)

Indulge in the warmth and deliciously irresistible flavour of this Coconut Prawn Soup. This soup is low in carbohydrates and light on the tummy thanks to a medley of wholesome vegetables to keep you content without the fear of piling on the pounds.

Finally another seafood recipe to add to the blog. Yes it's that time of year again, where all the comfort food is on rotation especially if you're a food blogger.

This one is a super duper flavoursome Coconut Prawn soup that's so light, it's akin to broth. A seafood/vegetable medley that's light on the lips and hips.

The additional Caribbean element

I wanted to share a soup recipe with a twist, this isn't solely a Caribbean soup using the typical ground provisions (hard food).

Rather I've borrowed a few common ingredients that you will find in island cuisines - Thyme, Scotch Bonnet, Okra, Coconut Milk and Lime and fused it with a hint of Asia.

I would summarise Coconut Prawn Soup as fusion food, where the tropics meets the far east and you know what this coconut prawn soup totally rocks!

I never in a million would have thought of adding shrimp to soup, I underestimated the idea. I'm so used to preparing soup with either a whole, chopped up or a fillet of fish, that's how I was taught to do it.

I feel as if this recipe has made me step outside of my comfort zone in a very positive way. I love this soup so much that I went back for seconds before the rest of the crew quickly drank it all.

Ingredients you will need

• Prawns: Aka Shrimp, you want to use those jumbo/king prawns for this soup.
• Carrots/Bell pepper: These vegetables are a great low carb addition and a healthy way to bulk up the soup.
• Onion/Scallion: I used a combination of yellow onions and 2-3 scallions.
• Spinach/Kale: I used spinach but any leafy green works too!!
• Okra: Whole okra works best as it won't extract its gunk during simmering
• Garlic/ Ginger: Used for flavour and warmth
• Seafood Seasoning: See the link to include this game changer!!
• Thyme/Parsley: I used dried herbs but freshly chopped works too.
• Coconut Milk: I used full fat plant based milk for this recipe.
• Vegetable Stock: I love to use my homemade version so be sure to click through to the link.
• Lime: A squeeze of lime juice helps to alkaline the soup
• Scotch Bonnet/Chilli Flakes: I used a whole scotch bonnet simply for flavour and some chilli flakes. Omit if you don't care for any heat.
• Coconut Oil: Helps to saute the vegetables, any high smoke point oil will work.
• Tapioca Starch: acts as a thickener for the Prawn Soup if you want a slightly thicker texture.

How to make prawn soup

• Place the prawns into a medium bowl and marinate with the seafood seasoning, then set aside (Picture 1).
• Melt 2 tablespoon of coconut oil in a large saucepan on medium heat.
• Proceed to add the onions, scallion, garlic and ginger then saute until soft and translucent. (Picture 2).
• Add the carrots, bell peppers, spinach and continue to cook for 5 minutes (Picture 3).

• Add the black pepper, parsley, thyme, chilli flakes (if using) and stir and combine with the veggies (Picture 4).
• Pour the vegetable stock and coconut milk into the saucepan then bring to a rolling boil (Picture 5).
• Add the scotch bonnet (DO NOT BURST OR PRICK) and then reduce the heat to low with the lid on (Picture 6).
• Simmer for 20 minutes 

• After 15 minutes have passed, add the okra and prawns and stir in the tapioca paste if you want the soup to be slightly thicker (Picture 7-9).
• Squeeze the lime over the entire soup and leave to simmer for another 5 minutes (until the prawns are pink)
• Do a taste test and add pink salt to taste.

Where Can I buy Scotch Bonnet?

Scotch Bonnet is sold in African/Caribbean markets and supermarkets.

Can I use another low carb vegetable in place of Okra?

Yes! You can use Zucchini (Courgette), Chayote, Cho Cho, Mushrooms, Leeks, Sweet Corn, Celery, Green Beans, Sugarsnaps, Cauliflower/Broccoli.

Do I need to marinate the Prawns ahead of time?

No, this is a totally optional step. You can do so if you wish for a few hours or overnight but I simply add the seasoning after devaining.

Can I freeze any leftovers?

You can freeze the soup ALONE before including the prawns in the dish.

Notes and tips

• If you are including okra, be sure to add them 5-10 minutes before the cooking time comes to an end.
• DO NOT burst or prick the scotch bonnet or it will make your soup excessively hot.
• Only use chilli if you want some spiciness, if not leave it out.
• Ground/dried/fresh herbs can be used.
• Serve the soup immediately or only add the prawns (shrimp)  when you are about to drink it.
• If possible try not to repeatedly re-heat the soup because this runs the risk of a change in texture to the shrimp/prawns.
• Make sure to remove the Scotch Bonnet and Thyme stems before serving.
• Depending on which type of stock you use (homemade or storebought) you may not need to use additional salt.
• Use a saucepan or stock pot that holds around 2 quarts.

Other soup recipe you may want to try

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Coconut Prawn Soup

Paleo, gluten free, pescetarian, dairy free shrimp soup, that's got a kick!

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: Asian, Caribbean

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 243kcal

Author: Charla

Ingredients

• ▢ 1 lb of raw prawns (shrimp) deveined (450g)
• ▢ 1 teaspoon of seafood seasoning see recipe for link
• ▢ 1 small onion chopped
• ▢ 2 scallion chopped
• ▢ 4 garlic cloves minced
• ▢ 1 tablespoon ginger minced
• ▢ 2 medium carrots chopped
• ▢ 1 red bell pepper chopped
• ▢ 2-3 cups of spinach or kale, chopped
• ▢ 1 teaspoon of black pepper
• ▢ 2 teaspoon of parsley
• ▢ ¼ teaspoon of red chilli flakes for heat (optional)
• ▢ 5 sprigs of fresh thyme
• ▢ 4 cups vegetable stock (946ml)
• ▢ 14 oz can of coconut milk (400ml)
• ▢ 1 scotch bonnet optional, can use fresh chilli
• ▢ a handful of whole okra optional and do not chop
• ▢ a squeeze of fresh lime juice
• ▢ ⅛ teaspoon of pink salt if needed
• ▢ ** coconut oil
• ▢ 1 tablespoon of tapioca mixed with 2 tablespoon of warm water for thicker soup

Instructions

• Place the prawns into a medium bowl and marinate with the seafood seasoning, then set aside.
• Melt 2 tablespoon of coconut oil in a large saucepan on medium heat.
• Proceed to add the onions, scallion, garlic and ginger then saute until soft and translucent.
• Add the carrots, bell peppers, spinach and continue to cook for 5 minutes.
• Add the black pepper, parsley, thyme, chilli flakes (if using) and stir and combine with the veggies.
• Pour the vegetable stock and coconut milk into the saucepan then bring to a rolling boil.
• Add the scotch bonnet (DO NOT BURST OR PRICK) and then reduce the heat to low with the lid on.
• Simmer for 20 minutes.
• After 15 minutes have passed, add the okra and prawns and stir in the tapioca paste if you want the soup to be slightly thicker.
• Squeeze the lime over the entire soup and leave to simmer for another 5 minutes (until the prawns are pink).
• Do a taste test and add pink salt to taste.
• Serve immediately.

Notes

• If you are including okra, be sure to add them 5-10 minutes before the cooking time comes to an end.
• DO NOT burst or prick the scotch bonnet or it will make your soup excessively hot.
• Only use chilli if you want some spiciness, if not leave it out.
• Ground/dried/fresh herbs can be used.
• Serve the soup immediately or only add the prawns (shrimp)  when you are about to drink it.
• If possible try not to repeatedly re-heat the soup because this runs the risk of a change in texture to the shrimp/prawns.
• Make sure to remove the Scotch Bonnet and Thyme stems before serving.
• Depending on which type of stock you use (homemade or storebought) you may not need to use additional salt.
• Use a saucepan or stock pot that holds around 2 quarts.

 

Nutrition

Calories: 243kcal | Carbohydrates: 18g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 378mg | Sodium: 1281mg | Potassium: 551mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9554IU | Vitamin C: 100mg | Calcium: 303mg | Iron: 4mg

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