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Coconut Prawn Soup

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

To season the shrimp/prawns

  • 1 lb of raw prawns (shrimp) deveined (450g)
  • 1 teaspoon of seafood seasoning see recipe for link

To make the soup

  • 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
  • 2 teaspoon seafood seasoning
  • 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 seafood seasoning, 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