Oriental soup

  • 30 minutes
  • 4 persons
Rated 4 out of 5


  • 500 g raw tiger prawns
  • 1 jar Svansø Chili pesto
  • 2 stalks of celery
  • 1 finely chopped onion
  • Svansø Olive oil
  • 5 dl chicken stock
  • 1 can coconut milk (400 ml)
  • 1 clove pressed garlic
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tsp. grated ginger
  • Juice of 1 lime
  • Fresh coriander for garnish


1. Peel the tiger prawns and marinate them in half of the pesto for 30 minutes.

2. Cut the celery into smaller cubes.

3. Sauté the chopped onion for 2-3 minutes in a pan with a little olive oil.

4. Then add the celery, chicken stock, coconut milk, garlic, fish sauce, soy sauce, ginger, lime juice and the remaining half of the pesto.

5. Bring to the boil and simmer for 10 minutes. The soup can be thickened with a little Maizena, if desired.

6. Meanwhile, fry the pesto marinated tiger prawns in a pan with a little olive oil for 3-4 minutes.

7. Serve the soup with the tiger prawns and coarse bread. Garnish with fresh coriander.


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