Prawn Salad With Papaya Thai Style
Make the dressing the day before and you're set to go...
1 onion, shredded
1 tablespoon sunflower oil
1 cm of fresh ginger, shredded
1 kg of carrots in slices
1 clove garlic, chopped
3 cups vegetable broth
1 cup coconut milk
Juice of 1 orange
1. Heat sunflower oil in saucepan. Add ginger and onion and saute for a few minutes, stirring constantly.
2. Add carrots and garlic and stir for a further 2 minutes. Mix in vegetable broth and coconut milk and bring to boil.
3. Reduce heat and simmer uncovered for about 15 minutes until carrots are tender.
4. Puree soup with a blender. Add orange juice and seasoning to taste.