Meal Kit Recipe: Coconut Seafood Soup

When it’s cold and rainy outside, what’s better than curling up by the fire with a warm bowl of soup?

This delicious Coconut Seafood Soup is packed with fish, prawns, fresh seasonal veg and loads of flavour – and the best part is, we’ve done most of the hard work for you!

Our Coconut Seafood Soup Meal Kit comes with everything you need to put together a delicious, warming seafood dinner at home. It’s quick and easy to make, uses one pot and is perfect for those chilly Cape Town evenings when you want something comforting without spending hours in the kitchen.

Cooking Your Coconut Seafood Soup – Serves 4

1. Get your aromatics going
Finely chop the chilli, garlic and ginger.
Heat about 2 tablespoons of coconut oil (vegetable oil works perfectly well too) in a deep pan, wok or pot. Add the garlic, ginger and chilli and gently fry until lovely and aromatic.

2. Add your stock and coconut milk
Defrost your Ocean Jewels Fish Stock before you start cooking.
Add the fish stock and coconut milk to the pot and bring everything to the boil.

3. Prepare your veg
While the stock and coconut milk are heating, prepare your seasonal vegetables. Depending on what’s in your kit, slice them into rounds or thin batons so that they cook nice and quickly.

4. Add the vegetables
Add all your prepared vegetables to the coconut broth and bring it back to a gentle simmer.

5. Simmer for 1 minute
Let the vegetables simmer for about a minute. We like them to still have a little bit of crunch rather than being overcooked.

6. Add the fish
Add your Hake and Kingklip cubes and allow the soup to simmer gently for another minute.
Fish cooks really quickly, so there’s no need to leave it bubbling away for ages.

7. Add the prawns
Finally, add the prawn tails and simmer for about 45 seconds.
Remember, the prawns in your kit have already been blanched, so they are cooked and simply need to be heated through. Cooking them for too long will make them tough.

8. Season your soup
Now give your soup a taste.
We recommend adding a little salt, the fish sauce and a good squeeze of fresh lemon. You can always add a little more chilli if you like things spicy!

9. Serve
Remove the soup from the heat and finish with freshly chopped spring onion and coriander.
Serve immediately while it’s piping hot.

A Quick and Easy Winter Dinner

This really is one of those wonderfully simple meals that tastes like you’ve put in far more effort than you actually have. The creamy coconut broth works beautifully with the Hake, Kingklip and prawns, while the chilli, ginger, garlic, fish sauce and lemon give it loads of fresh flavour. It’s warming without being too heavy, which makes it such a lovely seafood dinner for winter. And because we’ve portioned out the seafood, made the fish stock and packed all those little ingredients for you, there’s very little prep involved. All you need to do is chop, simmer and serve.

Easy, delicious and exactly what we feel like eating on a cold and rainy Cape Town evening.

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