Nothing is better than the velvety goodness of a delicious soup!
This recipe brings you happiness in a bowl with sweetcorn, coconut, and turmeric soup. Fresh sweetcorn kernels are simmered to perfection with creamy coconut milk, infused with the gentle warmth of turmeric, and delicately seasoned with aromatic spices.
But the real star of this dish? Paprika-fried prawns crown the soup with a crispy, golden crust and a burst of smoky, spicy notes. Succulent prawns, lightly dusted with paprika and pan-seared to perfection, add a delightful crunch and savoury depth to every spoonful.
Sweetcorn, coconut and turmeric soup with paprika-fried prawns
Ingredients
SWEETCORN SOUP
- 15ml (1 tbsp) olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 10ml (2 tsp) thyme leaves
- 5ml (1 tsp) ground turmeric
- 1 x 400ml tin coconut milk
- 700g frozen sweetcorn kernels +extra (defrosted), to garnish
- 500ml (2 cups) vegetable/chicken stock
- salt and freshly ground black pepper, to taste
PAPRIKA-FRIED PRAWNS
- drizzle olive oil
- 400g prawns, deveined and shelled
- 2,5ml (½ tsp) Spanish smoked paprika
- salt, to taste
- basil leaves, to serve
Instructions
For the soup, heat the 15ml (1 tbsp) olive oil in a large frying pan over medium heat. Add the onion, garlic and thyme, and sauté until the onion is soft and golden, about 10 minutes. Add the turmeric, coconut milk, sweetcorn kernels and stock, and bring to a boil, uncovered, 10 minutes. Remove from heat, blitz until smooth, taste and season accordingly.
Prepare the paprika-fried prawns just before serving. Add a drizzle olive oil to a frying pan and heat over high heat. Once the pan is hot, fry the prawns until pink and just cooked through. Sprinkle over the paprika and season with salt to taste.
Serve the soup warm in bowls, topped with the prawns, basil leaves and scatter over the extra sweetcorn kernels.
ALSO SEE: Irish potato, leek, and pea soup with shamrock croûtons
Irish potato, leek and pea soup with shamrock croûtons
Recipes and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
