The fascinating and exotic scents that embrace the nostrils, the sweetness that mixes with the spicy notes and the hints of sea and forest, this recipe makes our mouth water just by describing it, we are talking about the Thai soup with coconut milk, prawns, mushrooms and vegetables. We have tried to reinterpret the recipe keeping the unmistakable aromas but using ingredients easily available in every supermarket and kitchen and the result is something unique. In addition to the delicious flavors, this soup also brings health benefits. In fact, mushrooms support the immune system and counteract inflammation, spices help protect the heart, stomach and airways and prawns are a valuable source of unsaturated fatty acids, important for the health of the cardiovascular system (Dai et al, J Am Coll Nutr, 2015 - Ng et al, PLoS One, 2012). Health and taste are served, get ready to taste something special!
400ml coconut milk
800 ml of vegetable broth
300 grams of already cleaned prawns
300 grams of mushrooms, preferably shiitake but if not available, champignons are also fine
1 small broccoli
1 teaspoon curry
1 chili pepper
2 spring onions
Extra virgin olive oil
Clean the broccoli and divide it into florets. Steam the broccoli and keep aside. Blanch the prawns for a few minutes, then set aside. Clean the mushrooms with a damp cloth and cut them into thin slices. Cut the carrots into thin strips lengthwise. Cook the mushrooms and carrots in a pan in a drizzle of extra virgin olive oil for a couple of minutes. Add a pinch of salt. Pour in the coconut milk and broth and bring to a boil. Lower the heat and add the broccoli and prawns. Add the curry and let it flavor for a few minutes. Complete with sliced spring onions, slices of chilli, a grated fresh ginger and lime juice.