Wine Selection By:
1 of 2
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COCONUT, PRAWN AND LEMONGRASS SOUP
best paired with
Winemaster’s Reserve RIESLING
PrintRecipes 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 mixInstructions
- 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.
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SWEET & SPICY PORK CHOPS
View this recipe -
ORIENTAL GRILLED CHICKEN
View this recipe
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