Coconut Prawn Soup

4 standard portions

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Ingredients

• 1 lb of raw prawns (shrimp) (deveined (450g))
• 1 tsp of seafood seasoning (see recipe for link)
• 1 small onion (chopped)
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 2 medium carrots (chopped)
• 1 red bell pepper (chopped)
• 2-3 cups of spinach (or kale, chopped)
• 2 tsp seafood seasoning
• 1 tsp of black pepper
• 2 tsp of parsley
• ¼ tsp 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 tsp of pink salt (if needed)
• 2 tbsp ** coconut oil
• 1 tbsp of tapioca mixed with 2 tbsp of warm water (for thicker soup)

Method

1. Place the prawns into a medium bowl and marinate with the seafood seasoning, then set aside.
2. Melt 2 tbsp of coconut oil in a large saucepan on medium heat.
3. Proceed to add the onions, scallion, garlic and ginger then saute until soft and translucent.
4. Add the carrots, bell peppers, spinach and continue to cook for 5 minutes.
5. Add the seafood seasoning, black pepper, parsley, thyme, chilli flakes (if using) and stir and combine with the veggies.
6. Pour the vegetable stock and coconut milk into the saucepan then bring to a rolling boil.
7. Add the scotch bonnet (DO NOT BURST OR PRICK) and then reduce the heat to low with the lid on.
8. Simmer for 20 minutes.
9. 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.
10. Squeeze the lime over the entire soup and leave to simmer for another 5 minutes (until the prawns are pink).
11. Do a taste test and add pink salt to taste.
12. Serve immediately.