Coconut, Coriander, Prawn & Red Pepper Soup

Peppers are at the base of many if not most Mediterranean meals, that and tomatoes. Look at seafood and you’re sure to find prawns too. I combined these two along with coconut milk and fresh herbs to bring together an aromatic and fragrant Red Pepper Soup I fell in love with. Add some chilli for a good kick.

Ingredients

• 3 Red Peppers
• 400 ML Coconut Milk
• 100 ML Coconut Cream
• 6 – 9 Prawns
• Fresh Coriander
• Salt
• Pepper
• 1 tsp Nutmeg
• 1 Tsp Pimenton Picante
• Olive Oil
• 1 Fresh Tomato

Method

1, Chop up the peppers and tomato into small cubes, and add this to a pot, with a splash of olive oil. Heat up the pot and gently cook the vegetables whilst it heats.

2, In the meantime, peel your prawns if they have their shell, de-vein and add to the pot.

3, After a minute, once the pan is hot, pour in the coconut milk and cream and stir ingredients together. Season with salt, pepper and a small teaspoon of nutmeg and pimenton. Finally add in a handful of the fresh coriander.

4, Let everything stew for 5 – 10 minutes until you see the peppers are soft and the prawns are all pink throughout.

5, Remove the prawns, set them to one side and a few spoonfuls of peppers. Pour everything else in the pot into a blender, or use a hand blender and puree.

6, Finish off by adding the prawns back into the pot and heating up once more before serving.

Watch us cook instead

Coconut, Coriander, Prawn & Red Pepper Soup

5 from 2 votes

Peppers are at the base of many if not most Mediterranean meals, that and tomatoes. Look at seafood and you’re sure to find prawns too. I combined these two along with coconut milk and fresh hers to bring together an aromatic and fragrant starter I fell in love with. Add some chilli for a good kick.

Total Time40 minutes mins

Course: Soup

Cuisine: Gibraltar, Mediterranean

Servings: 4

Author: Mama Lotties

Ingredients

• 3 Red Peppers
• 400 ML Coconut Milk
• 100 ML Coconut Cream
• 6 – 9 Prawns
• Fresh Coriander
• Salt
• Pepper
• 1 tsp Nutmeg
• 1 Tsp Pimenton Picante
• Olive Oil
• 1 Fresh Tomato

Instructions

• Chop up the peppers and tomato into small cubes, and add this to a pot, with a splash of olive oil. Heat up the pot and gently cook the vegetables whilst it heats.
• In the meantime, peel your prawns if they have their shell, de-vein and add to the pot.
• After a minute, once the pan is hot, pour in the coconut milk and cream and stir ingredients together. Season with salt, pepper and a small teaspoon of nutmeg and pimenton. Finally add in a handful of the fresh coriander.
• Let everything stew for 5 – 10 minutes until you see the peppers are soft and the prawns are all pink throughout.
• Remove the prawns, set them to one side and a few spoonfuls of peppers. Pour everything else in the pot into a blender, or use a hand blender and puree.
• Finish off by adding the prawns back into the pot and heating up once more before serving.