Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 cup of rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 4 cups of chicken or vegetable broth
- 1 cup of water
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of cumin
- 1/4 teaspoon of coriander
- 1/4 teaspoon of cinnamon
- 1/4 cup of chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add the rice to the pot and stir to coat with the onion and garlic mixture.
3. Add the chicken or vegetable broth, water, salt, black pepper, cayenne pepper, paprika, turmeric, cumin, coriander, and cinnamon to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 15-20 minutes, or until the rice is cooked and tender.
5. Add the peeled and deveined prawns to the pot and stir to combine. Cook for 3-5 minutes, or until the prawns are pink and cooked through.
6. Stir in the chopped fresh parsley.
7. Ladle the soup into bowls and serve with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 7g
Carbohydrates: 35g
Protein: 25g
Sodium: 1000mg
Fiber: 2g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add chopped vegetables such as carrots, celery, and bell peppers to the soup.
- Use different spices such as curry powder or chili powder for a different flavor.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Rinse the rice before adding it to the pot to remove excess starch.
- Adjust the amount of spices to your taste preference.
Storage instructions:
Store 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 a bowl with a lemon wedge on the side.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the prawns until they are pink and cooked through to avoid foodborne illness.
Food history:
Prawn and rice soup is a popular dish in many cultures, including Thai and Vietnamese cuisine.
Flavor profiles:
This soup has a savory and slightly spicy flavor with a hint of sweetness from the prawns.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Thai