I still remember the first time I made Jamie Oliver’s Spicy Prawn Soup. It was a chilly evening, and I was craving something hearty yet light. The moment I took a sip, I was hooked. The blend of flavors, the subtle heat from the chili, and the natural sweetness of prawns made it feel like a hug in a bowl. I instantly thought, “This is what comfort food should taste like”! Ever since then, this recipe has been one of my go-tos. It’s simple, flavorful, and packs a bit of a punch. Let me walk you through it.
Jamie Oliver’s Spicy Prawn Soup Recipe
Jamie Oliver’s recipe is inspired by the idea of bright, zesty flavors that are balanced with spice. What’s amazing about it is how quickly it comes together yet manages to feel so luxurious. Every time I make it, I’m reminded of how food can bring comfort with such minimal effort.
The soup starts with a base of tomatoes and spices, then the prawns add a lovely sweetness that cuts through the heat. If you’ve got a love for spicy food, this recipe will hit the spot.
Ingredients Needed
Here’s a breakdown of the key ingredients I always use when making this soup:
- Fresh prawns – A must for the authentic flavor and texture.
- Coconut milk – Adds a rich, creamy base to the soup.
- Tomatoes – They give the soup a tangy, savory foundation.
- Chili – The heat! I use fresh red chili to bring in that spice, but adjust to your level of comfort.
- Ginger and garlic – These add that wonderful aromatic depth to the dish.
- Lemongrass – A bright, citrusy note that lifts the soup.
- Lime leaves – For an added layer of fragrance and a hint of citrus.
- Fish sauce – This brings a bit of umami, making the flavor even more complex.
- Coriander – A pop of fresh herb to garnish.
You can tweak this list depending on what you have on hand, but these ingredients are the backbone of the dish.
How To Make Jamie Oliver’s Spicy Prawn Soup
I’ve made this soup enough times now that I could probably make it blindfolded, but I’ll break it down step by step for you:
- Prepare the ingredients – Chop the ginger and garlic finely. Cut the chili into small pieces. Bruise the lemongrass with the back of a knife to release its flavor. If you’re using lime leaves, tear them up a bit to activate their oils.
- Start the base – In a large pot, heat some olive oil. Throw in the garlic, ginger, and chili. Let it sizzle for a couple of minutes until fragrant.
- Add the tomatoes – Roughly chop them and add them to the pot. Stir them around for a few minutes until they soften and start to break down.
- Add the coconut milk – Pour in the coconut milk and bring everything to a simmer. This is where the soup starts to get creamy and rich.
- Add the prawns – Once the coconut milk has been simmering for a few minutes, drop the prawns in. They’ll cook quickly, so don’t overdo it.
- Season – Stir in the fish sauce, a squeeze of lime, and the torn lime leaves. Let the soup simmer for another 5 minutes or so.
- Final touches – Taste the soup and adjust seasoning with salt or extra chili if you like it spicier. Serve with fresh coriander on top.
Ingredient Science Spotlight
- Prawns: Rich in protein and low in fat, prawns are a great addition to a healthy meal. Their sweet flavor balances the heat of the soup. They’re also packed with iodine, a mineral important for thyroid health.
- Coconut Milk: This adds creaminess, but also provides medium-chain triglycerides (MCTs). These fats are metabolized differently from other fats and can be a quick source of energy. It’s also a great base for dairy-free diets.
- Lemongrass: A powerhouse of antioxidants, lemongrass is anti-inflammatory and helps with digestion. It also gives the soup a refreshing citrus note that enhances the overall flavor profile.
- Chili: Capsaicin, the compound that makes chili spicy, can help boost your metabolism. It also has natural pain-relieving properties, and it’s shown to be good for heart health.
Expert Tips
- Don’t overcook the prawns – They only need a few minutes in the soup. Overcooking them can make them tough and chewy, which can ruin the texture of the dish.
- Adjust the spice level – If you’re not a huge fan of spice, start small with the chili and add more as needed. The heat from the chili builds as it simmers, so taste as you go.
- Use fresh, high-quality coconut milk – Canned versions can sometimes have preservatives, so if you can find a brand that uses pure coconut milk, it makes a big difference in the richness of the soup.
- Lemongrass tip – Bruise it well before adding it to the soup. This helps release the oils and flavor, giving you that vibrant citrus taste.
Recipe Variations
The beauty of this recipe is its versatility. Here are a few twists I’ve tried:
- Add vegetables: Try adding some baby corn, mushrooms, or bell peppers to the mix. They absorb the flavors and add some crunch to the soup.
- Use a different protein: You can substitute the prawns with chicken, tofu, or even fish, depending on your preferences.
- Make it creamy: If you want a thicker, richer soup, add a bit more coconut milk or even a splash of cream. This makes it extra luxurious.
- Noodle version: For a more filling version, add rice noodles or udon noodles to turn it into a full meal.
Final Words
Every time I make Jamie Oliver’s Spicy Prawn Soup, I’m reminded of how food can be both simple and extraordinary. It’s the perfect balance of heat, creaminess, and fresh flavors. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe checks all the boxes.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Spicy Prawn Soup?
You’ll need prawns, garlic, ginger, chili, tomatoes, coconut milk, and some fresh herbs like coriander.
How Spicy Is Jamie Oliver’s Prawn Soup?
It has a good kick from the chili but you can adjust the heat by adding less or more depending on your taste.
Can I Make Jamie Oliver’s Spicy Prawn Soup Ahead Of Time?
Yes, you can prep the soup and store it in the fridge for a day or two. Just add the prawns when you’re ready to serve.