Coconut prawns are to die for and in a curried soup make cold winter days so much easier to deal with. This recipe is also fantastic to make in bulk and portion out in mason jars for lazy days.
400ml Banaban Organic Coconut Milk
2 cups chicken stock (homemade is best)
500g prawns, cleaned and deveined
2 cm piece of ginger, sliced
1 cup sliced mushrooms
2 tbsp. lime juice
1 tbsp. Banaban Amino Seasoning
1 tsp. Banaban Fiji Curry powder
1 tbsp. Banaban Coconut Oil
1/4 cup Banaban Toasted coconut chips, pulsed in blender (for garnish)
Chopped coriander, for garnish
1. In a pot over medium heat, combine the Banaban Coconut Milk, chicken stock and ginger. Bring to a boil then reduce to simmer.
2. Add the prawns, mushrooms, lime juice, coconut amino seasoning and curry powder.
3. Simmer until the prawns are cooked through.
4. Top with fresh coriander and Banaban Toasted Coconut chips for garnish!