South Indian Prawn and Coconut Rasam Soup
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Ingredients
- 400 g raw king prawns, peeled
- 3 tomatoes
- 200 ml coconut milk
- 1 tbsp black peppercorns
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp coconut oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 237 kcal
- Protein
- 19.3 g
- Carbohydrate
- 6.7 g
- of which sugars
- 4.3 g
- Fat
- 14.5 g
- of which saturates
- 11.8 g
- Fibre
- 2.3 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the black peppercorns coarsely.
- 2
Put the chopped tomatoes, tamarind paste and crushed pepper in a pan with 600ml water, and simmer for 10 minutes until the tomatoes collapse.
- 3
Stir in the coconut milk and bring back to a gentle simmer.
- 4
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 5
Heat the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop, then stir into the soup.
- 6
Scatter with fresh coriander and serve hot in bowls.
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