Sri Lankan Seafood Soup
Sep
Sri Lankan cuisine frequently combines three exquisite things: spices, coconut and seafood. It’s almost as if these flavours were made to go together. This recipe is a curry-flavoured soup using prawns, but you could easily add large pieces of white fish to round out the meal.
This recipe suggests using whatever vegetables you have available, but you can also leave them out entirely. Raw prawns have been used here, but frozen prawns will work just as well, just keep an eye on them as you simmer the soup to make sure they don’t become too tough.
Ingredients
- 1/4 cup of long-grain white rice
- 4 tablespoons of vegetable oil
- 2 teaspoons of Brazen Sri Lankan Curry Blend
- 4 garlic cloves, chopped
- 3cm piece of ginger, peeled and chopped
- 3 chillies, de-seeded and sliced
- 2 onions, diced
- 250g raw prawns, shelled
- vegetables such as shallot, red capsicum, celery, or whatever you have handy
- 200ml coconut milk
Method
Boil the rice in a small saucepan until just tender, then drain and set aside.
Heat the oil in a medium pan. Add the spice blend and fry until flavours are activated. Add onion, garlic and ginger and fry until onions are soft.
Add the prawns, cooked rice and 250ml water. Cook over a low heat for 10 minutes until the prawns are cooked and the soup is beginning to look creamy.
Add the coconut milk and any vegetables you might be using, bring to the boil, then lower the heat and simmer for 5 minutes.
Ladle into serving bowls, top with an optional sprinkle of shredded coconut and one or two whole cooked prawns with tails still on, if you have them.
Serve with steamed rice or with an Indian-style flatbread such as parathas, roti or naan.
