| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Simply, Fish |
1 |
servings |
INGREDIENTS
| 20 |
|
Tiger prawns |
| 3 |
|
Red onions |
|
|
Galangal |
|
|
Ginger |
|
|
Lemon grass |
| 4 |
|
Red chillies |
| 2 |
|
Limes; juice and zest |
|
|
Coriander |
|
|
Olive oil |
| 1 1/2 |
pt |
Unsweetened coconut milk; (30fl oz) |
| 400 |
ml |
Fish stock; (3/4 pint) |
|
|
Caster sugar |
|
|
Mint |
INSTRUCTIONS
Place the peeled onions and some garlic into a blender with the chilli and
the ginger. Peel and chop the galangal into it. Finely chop the lemon grass
and add to the mix. Pur.e to a pulp.
Remove from the blender and heat in a pan until a rapid boil. Then add the
coconut milk and stock and simmer for a few minutes.
Peel and remove the veins from the prawns, then add them with the limes to
the simmering soup. Season and serve.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 11g Total Fat; (26% calories from fat);
7g Protein; 61g Carbohydrate; 27mg Cholesterol; 416mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 1 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”