Coconut, Coriander, Prawn & Red Pepper Soup

Coconut, coriander and prawn 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 hers to bring together an aromatic and fragrant starter I fell in love with. Add some chilli for a good kick.


  • 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


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.