Soup, we meet again. You know I can’t stay away for long. You’re thrifty, you’re versatile in so many ways, and you really taught me the basics of what flavour goes with what.
I also love how you can take pretty much any recipe and create a soup version. And if I flick through a cookbook and don’t have all the right ingredients, I do throw whatever I have in it instead. OK, this hasn’t always gone well, but I’ve learnt from my mistakes.Today’s recipe did actually teach me a valuable lesson, too. Don’t be lazy when it comes to prawns and leave them in to cook. Why, you ask? You get hard rubbery bullets. Not the best to chew on. So, make sure you cook them first, hold them back and add them at the end.
And while I’m still on the topic of Korean food (I’m still working my way through Da-Hae West’s cookbook, K Food), this recipe was adapted from her Pork & Tofu soup. It is so yummy!I think my favourite friend in this soup is the red pepper powder (Gochugaru) and a little goes a long way. It’s a comforting familiar taste in many an instant noodle pot I’ve eaten in my teens, but the beauty is, I know exactly what I’ve put in this.
And some more great news – it takes 10 minutes to cook in a multi cooker, it’s soup maker friendly (and of course, still perfect in a pan). And if you want, why not add some noodles at the end as I did with left overs?
Recipe – Serves 4
- 160g raw prawns
- 1 onion, halved & thinly sliced
- 1 tsp mild chilli powder
- 2 garlic cloves, minced
- 1.25 ltr water
- 2 fish stock cubes
- 1 tbsp red pepper powder
- 1 sweet potato, peeled & spiralized or grated
- 1 courgette, spiralized or grated
- 200g tofu, diced in to 2cm cubes
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- Firstly, fry the prawns in frylight until cooked and set aside.
- In a pan (or multicooker or soup maker), add the remaining ingredients.
Pan= simmer for 20 minutes until tender.
Multicooker = for 10 minutes.
Soup Maker on “chunky” setting.
- Once cooked, add the prawns and serve.
- And if you enjoyed it, why not tag me @TastefullyVikkie, so I know you made it!
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