Spicy Prawn Broth
9,6 / 10
4 h. 30 min.
- 2 Tbsps Nut oil
- 2 cups frozen shrimp (thawed)
- 3 cups baby Spinach
- 2 cups fish stock
- 1 Turnip (peeled and diced)
- 1 tsp Madras curry powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 sticks Celery (sliced)
- 2 Tbsps Pumpkin seed (lightly toasted)
- 1 Tbsp soy sauce
- 1 Tbsp Fish sauce
How healthy are the main ingredients?CelerySpinachPumpkin seedsoy sauceTurnipcayenne pepper
Suggested variation; add julienned strips of ginger (2 tbsp) and a finely sliced red chilli to the soup before cooking in the slow cooker. Garnish with coriander (cilantro) sprigs.
Heat the groundnut oil in a large saucepan set over a medium heat until hot.
Sweat the celery and turnip for 6-7 minutes, stirring occasionally, until they start to soften. Add the ground spices and stir well.
Add all the remaining ingredients apart from the baby spinach, then pour carefully into a slow cooker. Cook on a low setting for 4 hours.
After 4 hours, add the spinach and stir well. Let it wilt, then turn off the slow cooker once wilted.
Adjust the seasoning to taste before ladling into warm soup bowls. Serve immediately.