Thai Prawn Soup with coconut milk and orange oil

5 YO Verdelho or Medium Dry Madeira Wine


(Serves two)


20 g onion 
10 g celery
20 g lemongrass
15 g coriander
10 g leek
 Half of a bay leaf
10 g dry garlic
10 g carrot
15 g fennel
600 ml coconut milk
25 g prawn paste
3.5 g ginger
100 ml fish stock
2 g Thai green curry paste
Coarse salt to taste
Ground black pepper to taste
Olive oil (0.2% acidity) to taste
Garnishing ingredients:
80 g bok choy cabbage
80 g red pepper
2 g white sesame seeds
5 ml oyster sauce
40 g sea bream diced in cubes
2 (21/30 size) prawns
2 coriander leaves
Sesame oil to taste
2 g sliced dry garlic
Orange oil ingredients:
5 ml cooking oil
1 g grated orange rind
*Put the small onions in white wine vinegar a few days earlier.
Stir-fry the vegetables in olive oil together with the garlic, ginger, bay leaf, coriander and lemongrass. Add the prawn paste and the Thai green curry paste and stir-fry a while longer.
Add the coconut milk and the fish stock, season with salt and pepper to taste, and let it simmer on low heat for 20 to 30 minutes. Afterwards, strain the soup through a fine strainer.
To prepare the garnish, sauté the sliced garlic in sesame oil, add the peeled and deseeded red pepper (julienne cut), the bok choy cabbage (previously steamed and also julienned), the sesame seeds and oyster sauce and sauté again.
Prepare the orange oil. Place the cooking oil in a container with the orange rind and heat it in a bain-marie with hot water for a few minutes.
To arrange the plates, place the warmed garnish inside a ring in the centre of a deep bowl and place the sea bream cubes, a prawn, and a coriander leaf on top of it. Pour the soup around it and top with orange oil.


Chef Momo Abbane

Restaurante Xôpana