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    BLANK » Recipe Index » Soups

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

    Last Updated January 9, 2023. Published March 18, 2020 By Charla 10 Comments

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    delicious coconut prawn soup is delicious and light on the hips
    You have to try this delicious prawn loaded soup bowl

    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.

    soup in a black bowl on a saucer

    Coconut shrimp soup

    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.

    A closer view of the soup

    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

    Ingredients for the soup

    • 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

    steps 1-3 marinating prawns and sauteing veg

    • 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 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).

    steps 3-6 vegetables and milk added

    • 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 

    steps 7-9 adding prawns, okra and lime

    • 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)  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 quartz.

    spoon scooping up the prawns

    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

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    soup in a bowl

    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
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 243kcal
    Author: Charla

    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 tablespoon ginger minced
    • 1 can of coconut milk
    • 1 litre of vegetable stock (4 cups)
    • 1 teaspoon of seafood seasoning see recipe for link
    • 1 teaspoon of black pepper
    • 5 sprigs of fresh thyme
    • 2 teaspoon of parsley
    • 1 scotch bonnet optional, can use fresh chilli
    • ¼ teaspoon of red chilli flakes for heat (optional)
    • a squeeze of fresh lime juice
    • ⅛ teaspoon of himalayan pink salt if needed
    • ** coconut oil
    • 1 tablespoon of tapioca mixed with 2 tablespoon of warm water for thicker soup
    US Customary - Metric

    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 and garlic then saute until soft and translucent.
    • Add the carrots, garlic, 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 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
    • Squeeze the lime over the entire soup and leave to simmer for another 5 minutes (until the prawns are pink)
    • 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 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)  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 quartz.
     

    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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Jamaican Sweet Potato Pudding (Gluten Free + Vegan)
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Molly Kumar

      January 12, 2018 at 9:14 pm

      5 stars
      This looks so yummy and pretty. Perfect for these cold days and would make such a hearty n healthy meal anytime.

      Reply
      • Charla

        January 12, 2018 at 9:19 pm

        I totally agree Molly

        Reply
    2. maria long

      January 12, 2018 at 9:04 pm

      This reminds me of a soup I used to get in Chicago. Love that its dairy free but not lacking in flavor.

      Reply
      • Charla

        January 12, 2018 at 9:07 pm

        Thank you! I always try to balance the flavour accordingly.

        Reply
    3. Sarah

      January 12, 2018 at 8:58 pm

      5 stars
      definitely a delicious marriage between the tropics and the far east! YUM!

      Reply
      • Charla

        January 12, 2018 at 8:59 pm

        Thank you! Fusion food rocks!

        Reply
    4. Valentina

      January 12, 2018 at 8:40 pm

      5 stars
      I adore coconut with shrimp -- and especially in a soup! The broth looks so luscious!

      Reply
      • Charla

        January 12, 2018 at 8:41 pm

        Aww thanks Valentina, appreciated!

        Reply
    5. carmy @ carmyy.com

      January 12, 2018 at 8:31 pm

      This looks delicious! I'm all about that shrimp but never put it in soup!

      Reply
      • Charla

        January 12, 2018 at 8:33 pm

        Thanks Carmy, me neither first time and it was a hit!

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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