Coconut, Prawn and Lemongrass Soup

Ingredients

• Oil for frying
• 2 Cloves Garlic crushed
• 1 Small Onion finely chopped
• 3 Stalks Lemongrass roughly chopped
• 5 ml Robertsons Turmeric
• 10 ml Sugar
• 4 cups Chicken Stock
• 2 cans Coconut Milk
• 30 ml Corn Flour
• Juice of 2 Lemons
• Robertsons Atlantic Sea Salt to taste
• 2,5 ml Robertsons White Pepper
• Pink Prawns

Instructions

1. Heat oil in a pot and sauté garlic, onion and lemongrass until soft.
2. Stir in turmeric, sugar, stock, coconut milk and corn flour.
3. Bring to the boil and allow to simmer for 15 minutes. Add lemon juice and season to taste.
4. Strain, add seafood simmer for a further 5 minutes until seafood is cooked and serve.