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Prawn Curry Soup with Cilantro Essential Oil

curry soup

This soup is full of cilantro essential oil flavour and is sure to be a hit with family and friends. It’s really easy to make and can be prepared a day ahead then gently reheated when you are ready to serve, which makes it an ideal dish for entertaining.

Vegetarian/Vegan Option

You can easily make this soup vegetarian/vegan by using approx. 1 cup of firm tofu, cut into bite size pieces and/or by adding some extra chopped veggies pieces in place of the prawns. Here are a few veggie suggestions: zucchini, green beans, peas, snow peas, broccoli, cauliflower, capsicum and carrots. Just add the veggies and/or tofu and simmer until tender a few minutes before serving. A few cashews could be nice in the soup too. But don’t forget to add cilantro essential oil!

Chef Kate TIP I like using green prawns with the heads removed, shells removed and deveined. You can also use cooked prawns and just add them at the end and heat through. If you are really wanting to make this dish fancy you could add some scallops, lobster and/or bugs meat pieces too.

NOTE: You can use a store bought curry powder blend (mild, medium or hot) or create your own.

 

For other Chef Kate recipes click here!

The post Prawn Curry Soup with Cilantro Essential Oil appeared first on Young Living Australia.

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Linda Butler

Serial studier, researcher, retired from housework, has a heart for people and the things of God. Nanna to 11, is a blogger, an author, speaker at www.KindWomanCrazyLady.com.au - has preached, is a prayer warrior, prattles occasionally, pillion on husbands Cruiser and hot flush menopause professional...

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