CookEat Recipe
Prawn and Rice Soup with Coconut Milk
Rice, salmon and prawns simmer with coconut milk and onion. Roasted peanuts top each bowl after a brief rest.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Chop onion and plain roasted shelled peanuts. Use raw peeled, deveined prawns and raw boneless salmon cut into 3 cm pieces, thawed if frozen; clean hands and utensils after handling seafood.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion for 5 minutes. Add rice, coconut milk and 1600 ml water once; bring to a gentle simmer and cook partially covered for 12 minutes.
Step 3
Add salmon for 4 minutes, then prawns for about 3–5 minutes more. Check rice is tender, salmon reaches 70°C and prawn centres reach 74°C on a clean digital thermometer; continue gently if needed. Rest off heat for 5 minutes and top with peanuts.
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Cooked 2 times