A hint of lemongrass, creamy coconut and squash – a combination to die for!
Quite frankly, I love everything about this soup. The flavors, the texture – everything is just so lovely. Lemongrass and the spiciness from chili and cayenne pepper are very subtle and blend in perfectly with the sweetness from the coconut milk.
For decoration, I used some lemon grass to keep the prawns from “drowning” in the soup.
If you feel like it, you can also add a little bit of pumpkin seed oil, which will add a somewhat earthy flavor or fresh coriander. Some toasted baguette or ciabatta would also work nicely. Preparing this soup is quite easy and the coconut flavor reminded me a bit of summer (which is especially nice when it’s grey and cold outside…). Try it!
1.1l chicken or vegetable stock
650g butternut squash, cut into cubes
2 cloves of garlic, peeled and finely chopped
1 thumbs sized piece of ginger, peeled and finely chopped
1 stick of lemon grass, ends trimmed and sliced
1 small dried red chili, crumbled
zest of half a lime
200ml coconut milk
1 pinch of ground cumin
1 pinch of cayenne pepper
12 king prawns
1. Peel off big chunks of about half the lime zest, put aside. Drizzle the other half of the lime zest, the lime juice and some salt over the prawns, set aside.
2. Heat a lug of coconut oil in a sauce pan and add ginger, garlic, chili, lemon grass and the remaining lime zest and roast for a few minutes until you can smell the flavors. Add the cubed squash, cumin and cayenne pepper and roast until the squash has softened a bit.
3. Add the chicken or vegetable stock and let it simmer until the squash is cooked through and soft. Blend until smooth.
4. Next, poor in the coconut milk and let it simmer until you are happy with the consistency. Season to taste with salt and pepper.
5. Heat a bit of coconut oil in a pan and quickly fry your prawns at high heat until crispy (be careful not to leave them in the pan too long as the prawn will become chewy!).
6. Serve the hot soup with prawns and enjoy!