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Recipe: prawn, coriander and lime coconut broth

I threw this together one night and it was AMAZING! Like, Oh My God, I’ve found food nirvana! As soon as I finished my first bowl, I scribbled it down and simply HAVE to share it with you! This recipe serves two


  • 2 teaspoons of extra virgin coconut oil

  • ½ red onion, chopped

  • 8-10 mange tout (aka snow pea)

  • 8-10 sugar snap peas

  • ½ cup of vegetable or chicken stock

  • 1 tin of coconut milk (I use Biona Organic Coconut Milk)

  • 1 lime, cut in half

  • I chilli, finely chopped

  • 1 tablespoon chopped coriander (aka cilantro)

  • 150g cooked prawns

  • 200g / 2 cups / 2 large handfuls of bean sprouts

  • 4-5 florets of cauliflower


  1. Place the cauliflower in a Nutribullet or food processor, and pulse to mince the cauliflower into a rice-like consistency

  2. Place the coconut oil in a pan over a medium heat. Add the red onion, mange tout (snow peas) and sugar snap peas and lightly sauté.

  3. Add the stock, coconut milk, the juice of half a lime, half the chilli and ½ the coriander.

  4. Simmer for 10-12 minutes. Don’t worry if it’s really runny as the cauliflower acts as a thickener.

  5. Add the prawns and beansprouts, the remaining lime and chilli and the cauliflower. Stir until the prawns have warmed through.

  6. Serve and top with coriander.

This meal is Whole30 compliant

Printable version: here

Gary Vee
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