Coconut Prawn and Lemongrass Soup

Serves 4


Oil for frying
2 Garlic Cloves, crushed
1 Small Onion, finely chopped
3 Lemongrass Stalks, roughly chopped
1 t Turmeric
2 t Huletts Yellow Sugar
4 cups Chicken Stock
2 cans Coconut Milk
Juice of 2 Lemons
Salt to taste
1 t White Pepper
10–12 Pink Prawns OR 2 cups Marinara Mix
Coriander, chopped


  1. Heat the oil in a pot and sauté the garlic, onion and lemongrass until soft.
  2. Stir in the turmeric, sugar, stock and coconut milk.
  3. Bring to the boil and allow to simmer for 5 minutes. Add the lemon juice and season to taste. Strain, add the seafood, simmer for a further 5 minutes until the seafood is cooked.
  4. Serve with coriander garnish.

Wine Tip: This mouth-watering soup would be wonderfully matched by a Rhine Riesling.