Name: Coconut Prawn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g of raw prawns (shrimp) (devained (about 3 cups)); 1 small onion (chopped); 2 medium sized carrots (chopped); 1 red bell pepper (chopped); 2-3 cups of spinach (or kale, chopped); 2 scallion (chopped); a handful of whole okra (optional and do not chop); 4 garlic cloves (minced); 1 tbsp ginger (minced); 1 can of coconut milk; 1 litre of vegetable stock ((4 cups)); 1 tsp of seafood seasoning (see recipe for link); 1 tsp of black pepper; 5 sprigs of fresh thyme; 2 tsp of parsley; 1 scotch bonnet (optional, can use fresh chilli); 1/4 tsp of red chilli flakes (for heat (optional)); a squeeze of fresh lime juice; 1/8 tsp of himalayan pink salt (if needed); ** coconut oil; 1 tbsp of tapioca mixed with 2 tbsp of warm water (for thicker soup)

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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 it’s 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 tbsp of coconut oil in a large saucepan on medium heat.
Proceed to add the onions, scallion and garlic then saute until soft and translucent (Picture 2).
Add the carrots, garlic, 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 has pasted, 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)

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 of 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) to the 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 storebrought) you may not need to use additional salt.
Use a saucepan or stock pot that holds around 2 quartz.

Other soup recipe you may want to try

Vegan Cream of Asparagus Soup

Caribbean Callaloo Soup

Cuban Black Bean Soup

Vegan Carrot Ginger Soup

Carrot and Red Lentil Soup

Jamaican Chicken Soup

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