If you can take the heat then this Chilli Prawn Soup is perfect – I however am not into hot and so found this recipe to be only chilli. It lacked the depth of flavour I would normally have in my own recipes but every now and then, one has to follow someone else’s. This recipe was taken from the August 2007 IDEAS magazine (p120). It is my submission to this week’s challenge.
Chilli Prawn Soup
I can really cry when I come back to my recipes for editing purposes and see the photographs I took. But knowing that this aspect of my blogging has improved is always a positive for me. I know for a fact that my recipes from this time are good. And sometimes I wish I had the time to make them again. Not only because I would have something better to show you. But because most of them are worth a second go. If not a third or fourth. This one I would make with less chilli heat. My palate is far too sensitive for me to enjoy really hot food. I prefer tasty to hot.
Chilli Prawn Soup
Ingredients
- 100 g glass noodles
- 15 mls oil
- 1 onion, finely chopped
- 2 red chillies finely chopped
- 125 mls coconut cream
- 200 mls water
- 500 mls chicken stock
- 15 mls lemon zest
- 200 g prawns, deveined
- 30 mls fresh coriander, coarsely chopped
Method
- cook the noodles following the instructions on the packet
- heat the oil and fry the onion and the chilli until the onion is soft
- add the coconut cream, water, stock and zest and bring the mixture up to a simmer
- add the prawns and the noodles and bring to the boil
- remove from the heat and add the coriander
- season with salt and freshly ground pepper if necessary
Click on the links for conversions and notes.
I sure looks pretty enough.
I’m thinking of doing another contribution to this challenge, have some calamari nuggets; but I don’t want to do my same old Thai style thing, so I’m hunting around for ideas.
calamari is something I have not had for a bit – am looking forward to what you come up with 🙂
That soups looks elegant and so comforting….hug in a bowl!!!
thanks Nina 🙂