Prawn And Sweet Potato Soup Recipes

Steps:

• For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
• Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
• For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
• For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
• Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
• Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn't burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
• Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.

Steps:

• Heat oil in a skillet and saute onion and garlic in oil until soft.
• Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
• Serve hot with sour cream and lime if desired.

Steps:

• Heat oil in a large pan, add garlic, lemongrass and ginger and fry for 1 minute.
• Add chilli, shredded lime leaves, coconut cream and stock. Bring to a gentle simmer.
• Stir in fish sauce and sugar. Cook sweet potato in coconut broth for 8 minutes or until tender.
• Add rice noodles, broccoli and prawns and cook a further 3 minutes.
• Ladle into bowls and serve with chopped spring onion and lime wedges.