Zainab Khanam
– 300g prawns, peeled and deveined – 1 tbsp olive oil – 1 onion, tomato finely chopped – 2 cloves garlic, minced – 1-inch ginger, minced, 2-3 green chilies – 2 cups vegetable or chicken broth – 1 tsp red chili powder, turmeric powder – 1 tsp garam masala, cumin powder – Salt to taste – Fresh coriander leaves for garnish – Lime wedges (optional)
Heat olive oil in a pot over medium heat. Add prawns and sauté for 2-3 minutes until they turn pink. Set them aside for later.
In the same pot, add chopped onions and sauté until golden brown. Then, add garlic, ginger, and green chilies. Sauté for another minute until fragrant.
Pour in the vegetable or chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for about 10 minutes to allow all the flavors to meld together.
Add the cooked prawns back to the soup and let them cook for another 3-4 minutes until tender and fully cooked.
Garnish the soup with fresh coriander leaves and serve hot with lime wedges on the side for a tangy kick.