Recipe: Curry soup with prawns and shiitake

I made this curry with what I had on hand in the kitchen. As far as I know, it is not a typical dish; but I drew inspiration from some Malaysian flavours I encountered while in Sydney. It’s an easy to make, quick dish. Every bite will be a different burst of flavours, and it will be sure to fill you up.IMG 2102

Ingredients (Serves 2):

  • Sesame oil
  • 1 organic red bell pepper (cut into strips)
  • 1 organic green bell pepper (cut into strips)
  • 8 jumbo prawns, peeled and deveined (keep the shells!)
  • 2 teaspoons of fish sauce
  • 1/2 Tbsp of curry powder
  • fresh cilantro
  • fresh mint
  • 1 small can of coconut milk
  • pinch of cayenne pepper flakes (to your taste)
  • 5 medium shiitake mushrooms (thinly sliced)
  • 1/2 cup of pineapple chunks
  • 1 lemongrass stalk
  • rice noodles

For the stock:

  1. Add the prawn shells, bunch of cilantro, and lemongrass into a small sauce pan, fill with water and add one tablespoon of fish sauce
  2. Quickly bring to a boil and let simmer for a few minutes, keep the heat on low/medium-low while preparing the sauce


  1. Sauté the peeled prawns on medium-high heat in a tablespoon of sesame oil and the cayenne pepper flakes.
  2. When one side is browned, flip once and finish cooking the other side. Separate and set aside Do not overcook them or they will become tough and dry
  3. Sauté the shiitake on medium-high heat until browned on both sides, set aside
  4. In the same saucepan add a tablespoon of sesame oil and on medium heat, sauté the bell peppers until slightly tender. About 5 minutes
  5. Once the peppers are ready, add the coconut cream, a tablespoon of fish sauce, and the curry. Reduce and add a cup of the stock
  6. Add the reserved prawns and shiitake and the pineapple to the pan and mix.

To Serve:

Place the cooked rice noodles in a bowl, top with the curry, and spoon as much stock as you want!

IMG 2094

Sautéing the prawnsIMG 2093

Bringing the stock to a boilIMG 2095IMG 2097

IMG 2102



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