New Caledonian Coconut Prawn Soup

About This Recipe

This light yet aromatic soup draws on the Pacific pantry — fresh prawns, coconut milk, lemongrass, and chilli — for a dish that bridges Melanesian and Southeast Asian influences present in New Caledonian cooking.

Ingredients

Serves 4

• 500 graw tiger prawns(peeled and deveined)
• 400 mlcoconut milk
• 500 mlfish stock
• 2 stalkslemongrass(bruised)
• 1 redchilli(sliced)
• 2 tbspfish sauce

Instructions

1. 1

   Simmer broth

   Bring fish stock to a simmer with lemongrass and chilli for 5 minutes.

2. 2

   Add coconut milk

   Stir in coconut milk and fish sauce, bring back to a gentle simmer.

3. 3

   Cook prawns

   Add prawns and cook for 3–4 minutes until pink and just cooked through.

   Do not overcook prawns or they become rubbery.

4. 4

   Serve

   Remove lemongrass stalks, ladle into bowls, garnish with sliced spring onion and lime wedges.

Variations

• •

  Add rice noodles to make it a more substantial meal.

• •

  Use crab instead of prawns.

Storage

Refrigerate for up to 2 days. Do not freeze due to coconut milk.

Frequently Asked Questions