Monday, November 7, 2011

Coconut Prawn Chowder

Who else is noticing a distinctive chill in the air signifying Fall is truly upon us and winter is just around the corner?

If you're anything like me, this brings out a craving for the warm comfort of soup, and with coconut milk and green thai curry paste being featured pantry ingredients this week, I thought I would round out my homage with a fabulous chowder.

Sweet and savoury broth envelopes winter vegetables and succulent prawns in a creamy blanket that carries just the slightest whisper of heat to remind us of warmer days.

This quick and easy chowder is easy to prepare and is sure to become the next staple in your Kitchen Witch repertoire!

I hope you enjoy.

Coconut Prawn Chowder
Serves 8/ Prep time: 15 min/ Cook time: 15 min
For printable recipe click here

  • 1 medium onion, diced
  • 2 carrots small diced
  • 1 tbsp butter
  • 1 tsp extra virgin olive oil
  • 1 can niblets corn
  • 2 tsp Thai green curry paste
  • 1/2 tsp Asian garlic chili sauce
  • 2 cloves minced garlic
  • 1/2 tsp grated ginger
  • 1/2 tsp cayenne pepper
  • 1 Tbsp brown sugar
  • 4 cups low sodium chicken stock
  • 1 can coconut milk
  • 2-3 cups large uncooked prawns chopped into bite sized pieces
  • 2 Tbsp cornstarch mixed with 1/4 cup chicken stock to form a slurry
  • 2 cups cooked basmati rice
  • 1/2 cup cilantro(optional)
  1. Saute the onion and carrots in the butter and olive oil over medium high heat in a large heavy bottomed stock pan until the onions are soft and translucent.
  2. Add the can of corn and continue to gently saute.
  3. Mix the curry paste, chili sauce, garlic, ginger, cayenne, and brown sugar to form a paste. Add to the onions, carrots and corn and stir until well blended. 
  4. Add the chicken stock and coconut milk. Bring to the boil. Add the prawns and continue to boil until the prawns are pink and cooked thought (about 2 minutes) Add the cornstarch slurry and continue to boil until slightly thickened. 
  5. Serve in large bowls with Basmati rice and cilantro on the side. Invite people to add rice and cilantro to their soup in whatever quantity they wish.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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