Ingredients

  • 1 red chilli (deseeded and finely chopped)
  • 5 stalks lemongrass (cut in half)
  • 850 grams tomatoes (tinned)
  • 1/2 teaspoon ground cumin
  • 8 prawns (large, about 25g each, peeled to the tail and with the digestive tract removed)
  • 1 tablespoon oil
  • 400 milliliters coconut milk
  • fresh coriander (for garnish)

Directions

  1. Heat the tomatoes with the chili and one stalk of lemongrass in a pot. Add the cumin and season with salt and pepper, then bring to a boil and simmer for about 5 mins.
  2. Remove the outer leaves from the rest of the lemongrass stalks, so they are thin spears. Thread the shrimp onto the lemongrass stalks by making a hole at each end of the shrimp with a sharp knife and feeding the lemongrass through. Season the shrimp with salt and pepper. Heat the oil in a pan, and cook the shrimp for about 2-3 mins, turning.
  3. Remove the lemongrass stalk from the tomatoes, and purée the liquid with a hand blender. Add about two-thirds of the coconut milk, return to the heat, continuing to stir, then check the seasoning.
  4. Pour the soup into 4 bowls, then drizzle the rest of the coconut milk on top in streaks. Garnish with the cilantro, and serve with the shrimp skewers and some crusty bread on the side.
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NutritionView more

380Calories
Sodium2%DV40mg
Fat43%DV28g
Protein14%DV7g
Carbs11%DV32g
Fiber16%DV4g

PER SERVING *

Calories380Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat22g110%
Trans Fat
Cholesterol15mg5%
Sodium40mg2%
Potassium1330mg38%
Protein7g14%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber4g16%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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