Ghanaian Light Soup Inspired Double Prawn Curry
with Coconut Rice, Coriander, Ginger and Tomato
- Crustaceans
- Soya
Known for its thin broth, light soup is so-called due to the consistency of the broth as it's richly red in colour! We're paying homage to the dish's origin as a seafood based soup with king prawns, then serving with fragrant coriander and coconut rice.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Medium Tomato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
320 grams
King Prawns
(Contains: Crustaceans)
15 grams
Ginger Puree
30 grams
Tomato Puree
50 grams
West African Style Paste
(Contains: Soya)
10 grams
Vegetable Stock Paste
1 bunch(es)
Coriander
15 grams
Desiccated Coconut
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into 3cm long thin strips.
Cut the tomato into 1cm chunks.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a saucepan on medium-high heat.
Once hot, add the onion, pepper and tomato. Season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Add the garlic, ginger puree, tomato puree and West African style paste to the veg. Fry until fragrant, 2 mins.
Stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) and bring to the boil.
Once boiling, add in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, roughly chop the coriander (stalks and all).
Heat a small frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk, as it can burn easily.
Once the rice is cooked, fluff up the grains with a fork and stir in half the toasted coconut and half the coriander.
When everything's ready, share the coconut and coriander rice between your serving bowls.
Spoon over the light prawn soup.
Finish by sprinkling over the remaining coriander and coconut.
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