Ingredients with Measurements:
- 1 cup prawn crackers
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F. Spread the prawn crackers on a baking sheet and bake for 5-7 minutes until crispy. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the turmeric, cumin, and coriander and stir to combine.
4. Pour in the coconut milk and broth and bring to a simmer.
5. Add the fish sauce, lime juice, and brown sugar and stir to combine.
6. Use a blender or food processor to puree the soup until smooth.
7. Return the soup to the pot and season with salt and pepper to taste.
8. Serve the soup hot, garnished with the chopped cilantro and prawn crackers.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 350°F
Soup temperature: simmer
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Sodium: 700mg
Substitutions for ingredients:
- Shrimp crackers can be used instead of prawn crackers.
- Vegetable broth can be used instead of chicken broth.
- Soy sauce can be used instead of fish sauce.
- Lemon juice can be used instead of lime juice.
- Parsley can be used instead of cilantro.
Variations:
- Add diced chicken or shrimp to the soup for extra protein.
- Add sliced mushrooms or bell peppers for extra vegetables.
- Use red curry paste instead of the spices for a different flavor.
- Use coconut cream instead of coconut milk for a richer soup.
Tips and tricks:
- Be careful not to overcook the prawn crackers in the oven, as they can burn easily.
- Adjust the spices and seasonings to your taste.
- Serve the soup with extra lime wedges for squeezing over the top.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with the chopped cilantro and prawn crackers.
Garnishes:
Chopped cilantro and prawn crackers.
Pairings:
- Steamed rice
- Naan bread
- Grilled vegetables
Suggested side dishes:
- Green salad
- Roasted sweet potatoes
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of at least 165°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Prawn crackers are a popular snack in Southeast Asia, made from starch and prawn flavoring. Coconut milk is a common ingredient in many Thai and Indonesian dishes.
Flavor profiles:
This soup has a creamy and slightly spicy flavor, with hints of ginger and cilantro.
Serving suggestions:
Serve the soup as a starter or main course for a Thai-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai