CookEat Recipe
Prawn and Mango Soup
Prawns and sweetcorn cook in a lemongrass-infused onion broth. Mango and cilantro are added at the end.
Method
Steps
Step 1
Use raw peeled, deveined prawns, thawed if frozen, and sweetcorn kernels. Peel and stone mango and dice the flesh. Chop onion and cilantro. Trim root ends and dry outer layers from lemongrass, bruise the stalks and tie them in a muslin bag for infusion. Clean hands and utensils after handling raw prawns.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion for 5 minutes. Add the lemongrass bag and 1800 ml water; bring to a boil and simmer for 15 minutes, then remove and discard the bag.
Step 3
Add sweetcorn for 5 minutes, then prawns for about 3–5 minutes until their centres reach 74°C on a clean digital thermometer. Fold in mango for 1 minute, add cilantro and serve eight starter bowls.
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