Prawn vegetable soup

Ingredients

• 300 gPrawns
• 2 bunchesLong beans
• 1Chayote
• 10Red chillies
• 6Shallots
• 6 cmTurmeric
• 1 tspAJI-NO-MOTO®
• 1 tbspSalt
• 750 mlCoconut milk
• 6 tbspCooking oil
• To tasteKetupat
• To tasteFried shallots
• To tasteCrackers

Instructions

1. 1

   Cut the vegetables

   Cut the long beans and chayote into pieces.

2. 2

   Blend the aromatics

   Blend the shallots, red chillies and turmeric until finely ground.

3. 3

   Cook the prawns

   Heat the oil and sauté the blended spice mixture until fragrant. Add the prawns, stir to coat and cook until done.

4. 4

   Simmer the soup

   Pour in the coconut milk and stir well. Bring it to the boil, then add the chayote, long beans, salt and AJI-NO-MOTO®. Stir and cook until the vegetables are done, then remove from the heat and serve.

What is prawn vegetable soup?

This is a coconut-based soup with prawns and vegetables, served here with ketupat, a compressed rice cake commonly eaten in Indonesia and parts of Southeast Asia. The ingredient combination gives the broth a savoury, aromatic character with a rich coconut finish.

The recipe’s method is straightforward: blend the aromatics, cook them with the prawns, then simmer the vegetables in coconut milk. Adding the vegetables after the broth comes to the boil helps keep their cooking time manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 25g protein, 25g carbs, 55g fat.

Most of the estimated fat comes from the coconut milk and cooking oil, while prawns provide much of the protein. The vegetables contribute some carbohydrate, and ketupat would add more; serve a moderate amount of ketupat alongside a generous portion of vegetables to balance the bowl.

The aromatics and prawns

Spice paste: blending shallots, red chillies and turmeric makes a base that can be sautéed evenly. Cook it until fragrant before adding the prawns, so the raw aroma gives way to a fuller flavour.

Prawns: stir them through the paste and cook until just done. They will cook further as the soup simmers, so avoid leaving them on the heat longer than needed.

Getting the vegetables right

Long beans: cut them into manageable lengths so they are easy to eat and cook at a similar pace. Trim the ends before cutting if needed.

Chayote: peel it and remove the central seed if it is large, then cut it into pieces. Add both vegetables to the boiling coconut broth and cook until tender but not falling apart.

Managing the coconut broth

Gentle heat: once the coconut milk is in the pan, stir as it heats and keep an eye on the surface. A steady simmer cooks the vegetables without letting the mixture boil over.

Seasoning: the recipe includes both salt and AJI-NO-MOTO®. Taste the broth near the end and adjust carefully, since the amount of salt can be reduced to suit your preference.

Serving with ketupat

Ketupat: serve the soup alongside or over pieces of this rice cake so it can take up some of the broth. If using ready-made ketupat, prepare it according to its packaging.

Finishing touches: fried shallots add a crisp, savoury topping, while crackers bring crunch. Add them just before eating so they do not sit in the soup and soften.

Timing and doneness

The stated total time is 45 minutes, including preparing the vegetables and blending the spice mixture. Have the vegetables cut and the aromatics ready before heating the oil.

The soup is ready when the vegetables are tender and the prawns are cooked through. The recipe gives no separate cooking times, so use those visual and texture cues rather than relying on a fixed simmer.

Recipe notes & tips

• Blend the shallots, chillies and turmeric thoroughly for an even spice paste.
• Cut the long beans and chayote into similar-sized pieces so they cook evenly.
• Stir the coconut milk as it heats to help prevent it boiling over.
• Taste the broth before adding extra salt, as the recipe already includes a tablespoon.
• Add the fried shallots and crackers at the table to keep their texture.
• Cook the prawns only until done, as they will continue to heat in the soup.

Variations

• Adjust the heat: Use fewer red chillies for a milder soup.
• Add leafy greens: Stir in a handful near the end and cook until wilted.
• Use another vegetable: Replace some chayote with peeled pumpkin, cut into pieces.
• Change the seafood: Substitute peeled fish pieces and simmer until cooked through.
• Make it less rich: Replace some of the coconut milk with water or light stock.

Common mistakes to avoid

• Burning the spice paste: Stir it over moderate heat and add the prawns once it smells fragrant.
• Boiling the coconut milk hard: Stir regularly and lower the heat to a steady simmer.
• Overcooking the prawns: Add them before the coconut milk and avoid prolonged cooking.
• Uneven vegetable pieces: Cut the chayote and long beans to similar, bite-sized pieces.
• Adding toppings too early: Sprinkle on the fried shallots and crackers just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently on the hob until steaming hot, stirring often; the coconut broth may separate slightly and can be stirred back together. Store ketupat and crunchy toppings separately where possible.

Frequently asked questions