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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 minutes
Cook Time 25 minutes minutes
Total Time 50 minutes minutes
Servings 4 servings
Calories 243kcal
- 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
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
- 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.
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