Prawn And Coconut Satay Broth Recipes

THAI COCONUT SOUP

Thai Coconut Soup image

Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.

Provided by Nagi

Time 20m

Number Of Ingredients 18

Ingredients

1 tbsp vegetable oil
10 prawns/shrimp (, peeled and deveined (Note 1))
2 garlic cloves (, finely grated)
2 tsp ginger (, finely grated)
1 lemongrass (, peeled, finely grated (Note 2))
1 tbsp brown sugar
1 1/2 tbsp fish sauce ((or soy sauce))
2 tsp curry powder ((Note 3))
1 tsp coriander powder
2 tsp chilli garlic paste or other chilli paste (, adjust to taste (Note 4))
400 g/14oz coconut milk ((Note 5))
2 cups /500ml chicken broth ((or vegetable))
2 tsp lime zest ((1 lime))
200 g / 7 oz fresh egg noodles, (prepared per packet (other noodles Note 6))
Big handful bean sprouts
Lime wedges
Fresh coriander/cilantro leaves
Sliced red onion ((or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional))

Steps:

Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
Add chicken broth and coconut milk. Stir and bring to simmer.
Simmer for 2 minutes, then add lime zest and return prawns into broth.
Cook for 2 minutes just to reheat and finish cooking the prawns.

Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

SHRIMP SATAY

Shrimp Satay image

Provided by Robin Miller : Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
Serve the shrimp with the warm peanut sauce on the side for dunking.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

THAI PRAWN SATAY

Thai Prawn Satay image

Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.

Provided by Brian Holley

Categories Curries

Time 34m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb raw shelled king prawns
4 red chilies, finely sliced
2 spring onions, sliced length ways
1 tablespoon fresh coriander leaves
3 tablespoons oil
1 tablespoon chopped garlic
1 small onion, chopped
3 red chilies, chopped
3 fresh lime leaves
3 lemons, zest of
1 stalk lemongrass, chopped
1 teaspoon curry powder
1 cup coconut milk
1/2 inch cinnamon stick
1/3 cup crunchy peanut butter
3 tablespoons tamarind juice
2 tablespoons fish sauce
2 tablespoons soft brown sugar
1/2 lemon, juice of

Steps:

Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
serve with lemon rice. Wonderful.

Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7

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