Prawns in Peanut Soup

Prawns in Peanut Soup

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
lola
Recipe by  lola

“This prawn dish is is very easy to prepare and yet is flavorful. It also contains vegetables so you can serve it as a simple one-pot meal. Serve with rice.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring the water and salt to a boil in a large pot. Add the prawns to the water and return to a boil; cook at a boil for 5 minutes. Remove the prawns with a strainer and set aside.
  2. Cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. Drain and reserve the liquid. Set the vegetables aside.
  3. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. Add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. Stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. Continue boiling together 2 minutes more before serving.

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Review (1)

Rate This Recipe
glowingspiral
0

glowingspiral

For a soup the measurements seamed off. Used 1.5 lbs shirmp. I used a lot more liquid than suggested. Seasonings, peanut butter- needed more of everything. Peel the egg plant-which perhaps was a given. But I didn't know. I thought it was good. But will continue to experiment to make it "pop". Sesasme oil while sauteing the onions and garlice was a yummy adjustment.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 259 mg
  • 86%
  • Sodium
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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African Peanut Soup

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