Caribbean coconut broth with prawns and fried aromatics

Ingredients

• 50 mlvegetable oil
• 800 glarge uncooked tiger prawns, peeled and deveined, tails intact, heads and shells reserved
• 80 ml (⅓ cup)tomato sugo
• 6garlic cloves, crushed
• 50 g (5 cm piece)ginger, peeled and thinly sliced
• 4lemongrass stalks, white part only, sliced
• 4makrut lime leaves
• 3long red chillies, deseeded and coarsely chopped
• 400 mlcoconut milk
• 200 ml, plus 60 ml extra for drizzlingcoconut cream
• About 150 g chopped (1 cup; about 170 g unpeeled)pineapple
• 200 gbaby corn, halved diagonally
• 200 ggreen beans, cut into 4 cm lengths diagonally
• 1lime, cut into wedges, to serve
• To serveroti
• 200 mlvegetable oil
• 6garlic cloves, thinly sliced
• 2long red chillies, thinly sliced diagonally
• 40 g (4 cm piece)ginger, peeled and julienned
• 20 g eachcoconut flakes and basil leaves
• 60 ml (¼ cup)fried shallots
• 500 ml (2 cups)water
• 1 tsp, plus extra to seasonsalt

Instructions

1. 1

   Build the broth

   Heat 50 ml oil in a large wok over medium-high heat. Stir-fry the prawn heads and shells, crushing them into small pieces with a wooden spoon. Add the sugo and cook for 3–5 minutes, until its colour deepens. Stir in the crushed garlic, sliced ginger, lemongrass, lime leaves and chopped chillies; cook for 1–2 minutes, until fragrant. Add the coconut milk, 200 ml coconut cream, 500 ml water and 1 tsp salt. Lower the heat to medium, cover and simmer for 25 minutes. Strain into a large bowl through a fine sieve, pressing the solids with a large spoon to extract the flavour, then discard them.

2. 2

   Fry the aromatics

   Put 200 ml oil, the sliced garlic, sliced chillies and julienned ginger in a large saucepan over low heat. Cook for about 8 minutes, stirring occasionally, until crisp. Add the coconut flakes and cook for 30 seconds to 1 minute, until golden. Lift them out with a slotted spoon and drain on paper towel. Fry the basil for 15 seconds, until crisp. Combine the fried ingredients with the fried shallots, season and set aside. Keep 60 ml of the oil and discard the rest or save it for another use.

3. 3

   Cook the prawns

   Heat half of the reserved oil in the wok over medium-high heat. Stir-fry the prawns for 2–3 minutes, just until cooked, then transfer them to a plate.

4. 4

   Char the vegetables

   Stir-fry the pineapple in the wok for 2–3 minutes, until charred, then transfer it to a plate. Add the remaining reserved oil and, once hot, stir-fry the baby corn for 2–3 minutes, until charred.

5. 5

   Finish and serve

   Return the broth to the wok, add the green beans and bring to a simmer. Add the prawns, pineapple and corn, then simmer for 1–2 minutes, until the beans are just tender. Divide the broth among bowls, drizzle with the extra coconut cream and top with the fried aromatics. Serve with roti and lime wedges.

What is Caribbean coconut broth?

This is a coconut-based prawn soup with a mix of Caribbean ingredients and Southeast Asian-inspired flavours, including lemongrass, makrut lime leaves and chilli. The recipe description points to Malaysia and Thailand as influences, while the pineapple and roti give the bowl its own distinct character.

The broth gets its depth from prawn shells simmered with aromatics, while charred pineapple and vegetables add sweetness and savoury edges. A crisp topping brings contrast to the creamy soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 43g protein, 54g carbs, 49g fat.

Prawns supply most of the protein, while the coconut milk, coconut cream and cooking oils contribute much of the fat. The pineapple, vegetables and roti provide most of the carbohydrates. For a more balanced plate, serve a measured portion of roti alongside extra greens or salad.

Why the shells matter

Shells first: frying the prawn heads and shells with tomato sugo helps build a savoury base before the coconut milk goes in. Press the solids firmly through the sieve so their flavour makes it into the broth.

Aromatics next: garlic, ginger, lemongrass, lime leaves and chillies only need a brief stir-fry before simmering. Keep them moving so they release their fragrance without scorching.

Making the crunchy topping

Low heat: the sliced garlic, chilli and ginger cook gently in the oil, which helps them crisp rather than burn. Stir occasionally and lift them out as soon as they are crisp.

Separate additions: coconut flakes need only another 30 seconds to 1 minute, and basil just 15 seconds. Drain each batch on paper towel so the topping stays crisp.

Getting the char right

Pineapple: give it 2–3 minutes in a hot wok, leaving it long enough to take on char before transferring it out. That browned surface adds a deeper flavour to its sweetness.

Baby corn: add it to the hot reserved oil and stir-fry for 2–3 minutes. Cook in batches if the wok is crowded, since piled-up vegetables are more likely to steam than char.

When the prawns are done

Prawns: stir-fry them for 2–3 minutes, stopping as soon as they are just cooked. They return to the hot broth at the end, so avoid cooking them for longer than the recipe directs.

Green beans: simmer them in the broth for 1–2 minutes, until just tender. Add the prawns and charred ingredients for the same short finish so they warm through without losing their texture.

Serving the broth

Roti makes a useful partner for scooping up the coconut broth, while lime wedges let everyone add a fresh, tangy squeeze at the table. Spoon the fried aromatics over each bowl just before serving to keep them crisp.

For a balanced plate, serve the broth with roti and a fresh, lightly dressed salad or extra greens.

Recipe notes & tips

• Peel and devein the prawns before cooking, but keep the heads and shells for the broth.
• Prepare the sliced aromatics and vegetables before heating the wok, since the cooking stages move quickly.
• Use a fine sieve and press the broth solids with the back of a spoon to extract their flavour.
• Drain the fried aromatics well on paper towel to help them stay crisp.
• Keep the reserved oil separate from the oil used to fry the aromatics.
• Add the fried topping at the table or just before serving so it does not soften in the broth.

Variations

• Adjust the heat: use fewer chillies or leave in some seeds for a hotter broth.
• Change the greens: replace the green beans with another quick-cooking vegetable, adding it near the end.
• Add herbs: finish with extra fresh basil for a more pronounced herbal note.
• Use another seafood: swap the prawns for firm fish pieces, taking care not to overcook them.
• Serve with rice: offer steamed rice instead of roti to soak up the coconut broth.

Common mistakes to avoid

• Burning the aromatics: keep the saucepan on low heat and stir occasionally so the garlic and ginger turn crisp without darkening too quickly.
• Crowding the wok: cook the prawns or vegetables in batches if needed, so they fry rather than steam.
• Overcooking the prawns: remove them after 2–3 minutes and return them only for the brief final simmer.
• Skipping the shell pressing: press the solids through the sieve to get the flavour into the broth before discarding them.
• Adding the topping too early: scatter the fried aromatics over the bowls at the end to preserve their crunch.

How to store

Cool leftover broth promptly and store it in an airtight container in the fridge for up to 2 days. Keep the fried aromatics separate if possible, and reheat the broth gently on the hob until piping hot; add the topping just before serving.

Frequently asked questions