Spicy Prawn Soup

Ingredients

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Red chili flakes

1 teaspoon (adjust to taste)

Tomato

1 large, chopped

Carrot

1 medium, sliced

Bell pepper

1 medium, sliced

Prawns

1 pound, peeled and deveined

Vegetable broth

4 cups

Coconut milk

1 can (13.5 ounces)

Fish sauce

2 tablespoons

Lime juice

2 tablespoons

Salt

to taste

Black pepper

to taste

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Stir in the red chili flakes and sauté for another minute to release their flavor.
4. Add the chopped tomato, sliced carrot, and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Introduce the peeled and deveined prawns into the pot. Cook for 2-3 minutes until they turn pink.
6. Pour in the vegetable broth and coconut milk, stirring well to combine all the ingredients.
7. Season the soup with fish sauce, lime juice, salt, and black pepper. Taste and adjust seasonings as desired.
8. Bring the soup to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld beautifully.
9. Before serving, garnish with freshly chopped cilantro.