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  • COCONUT, PRAWN AND LEMONGRASS SOUP

    best paired with

    Foundation CHARDONNAY VIOGNIER


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    Recipes and Images Courtesy of Robertsons.co.za

    Ingredients

    1 small onion, finely chopped
    Oil for frying
    2 cloves garlic, crushed
    3 stalks lemongrass, roughly chopped
    1 teaspoon Robersons turmeric
    2 teaspoons Sugar
    4 cups chicken stock
    2 cans coconut milk
    2 tablespoon (30 ml) corn flour
    Juice of 2 lemons
    Robertsons Atlantic Sea Salt to taste
    ½ teaspoon (2,5 ml) Robertsons white pepper
    10 -12 pink prawns or 2 cups marinara mix

    COCONUT, PRAWN AND LEMONGRASS SOUP


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    Recipes and Images Courtesy of Robertsons.co.za

    Instructions

    • Heat oil in a pot and sauté garlic, onion and lemongrass until soft.
    • Stir in turmeric, sugar, stock, coconut milk and corn flour.
    • Bring to the boil and allow to simmer for 15 minutes.
    • Add lemon juice and season to taste.
    • Strain, add seafood simmer for a further 5 minutes until seafood is cooked and serve.