Welcome to my easy Indian prawn soup in the soup maker. Or for you Americans out there my easy Indian shrimp soup!
I love Indian food and add prawns and I am in my happy place. As the grand daughter and niece of fishermen I grew up with seafood and in particular prawns. They were a staple of everyday life.
I would have them while going for a walk by the beach to snack on, prawn cocktail was the only restaurant starter that I would bother with and give me a wok and I am there creating endless dishes with prawns.
Even better my boys hate them, my daughter hasn’t discovered them yet and my cats don’t stand a chance in getting them, so they are ALL MINE.
I must admit the lack of prawns was the one thing that I was struggling to live without when I was pregnant.
I was craving them everyday but as they are a high risk food I stayed away and then once Sofia had been born I had one big binge.
The first time I did try prawns was at my Indian restaurant and this is what the inspiration is behind this delicious recipe.
So get ready for a quick, simple and tasty prawn curry soup with a difference!
Peel and dice the onion. Dice the red pepper. Place them both in the soup maker along with the prawns (making sure that any shells are removed).
Add the spices, fish stock and cook on the cook and blend feature for 25 minutes.
Once cooked add the Greek yoghurt and lime then blend again.
Serve with Indian bread!
If you want to be frugal you can swap your prawns for frozen instead of fresh, though we find that locally fresh are so cheap.For fish stock I always save the cooking juices from whenever I poach fish. Then I have them in packets in the freezer for whenever I am making a fish dish. It is much better than relying on processed stocks and sauces.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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