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Giangi's Kitchen
Coconut Sauce with Carrot Ginger Soup and Prawns - Fall Is Here!
18 days ago
This coconut sauce with carrot ginger soup and prawn is a light, flavorful essence that complements a variety of dishes, from prawns and chicken to vegetables.
This light and flavorful coconut sauce is a versatile addition to any meal. I paired it with prawns for a delicious seafood option. No matter how you use it, this sauce is sure to elevate your dish!
It can be prepared a couple of days in advance, warmed up, and poured over your favorite ingredients. To make it thicker and the sauce absorbed, add rice, lentils, quinoa, barley, or any grains of your liking.
I first had this wonderful recipe to one of our trips to Thailand and had to duplicate it at home. It has my escape vacation soup ever since.
Use what you have on hand for the vegetables. Let your imagination go wild. It’s deliciously good, but do not take my word for it; try it.
Why you will love this recipe
The carrot and ginger soup can be made ahead of time – making your dinner even shorter.
The recipe is ready in 15 minutes – What there is not to love about how quickly this recipe comes together. Perfect for that crazy night between homework and sports activities.
With this dinner, transport yourself to Thailand—sometimes traveling is not in the cards, and this dish will transport you there in a flash.
Ingredients needed to make this recipe
This is a short introduction. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Coconut Milk – shake it well before opening it up. Do not be surprised if it will be in a mass, it will separate once in the food processor and on the stove.
Carrots – small
Fresh ginger
Garlic clove
Serrano pepper or red onions
Soy sauce
Fresh parsley
Lime
Lemongrass – stalk which will give your coconut sauce a wonderful lemon flavor. Break it down with a meat mallet.
vegetables , Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas…
Shrimp
In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.
In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.
Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.
If you enjoy this carrot soup recipe, you may want to try my other recipes.
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Meet Chef Giangi
I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.
I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.
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