Carrot, Lemon Grass and Ginger Soup with Crumbed prawns
A delicious Asian inspired soup, topped with crunchy crumbed prawns. A great mid week meal when you are after something really tastey.
CARROT LEMONGRASS AND GINGER SOUP
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large onion, finely chopped
900g of carrots, peeled, and chopped into roughly 1-inch pieces
1 heaping tablespoon minced lemongrass
1 tablespoon grated ginger
1 can of coconut milk
3 1/2 to 4 cups vegetable or chicken stock
Sea salt and freshly ground black pepper
12 fresh pealed prawns
1 egg, beaten
½ cup plain flour
1 cup panko bread crumbs
Coriander for garnish
1. Heat a large pot over medium heat. Add the olive oil and butter. When the butter is melted, add the onions, season with salt and pepper, and cook until soft and translucent, but not coloured, about 5 minutes. Add the carrots, ginger, lemongrass, and cook about 10 minutes, stirring occasionally.
2. Add the coconut milk and stock (start with 3 1/2 cups), bring to a boil, then reduce the heat to a simmer and cook about 20-25 minutes until the carrots are tender. Transfer to a blender and blend until very smooth (adding more broth if needed to achieve desired consistency). Season to taste and keep warm.
3. Meanwhile dust your prawns in flour, followed by your egg mixture and finally the panko bread crumbs. Place three prawns each on a pre-soaked wooden skewers. Bring a large frying pan to medium high heat and cook your prawn skewers for 3-4 minutes or until golden and crisp and cooked through.
4. Serve your soup in bowls with a prawn skewer on the side.