Banjar Style Prawn and Leek Soup

Ingredients

In the original Romanian dish, Ciorbă de praz, the soup is primarily made with leeks and sour cream, giving it a tangy flavor. However, in this Banjar adaptation, we have incorporated prawns and a blend of aromatic spices to enhance the taste profile. The addition of tomatoes adds a subtle sweetness and balances the flavors of the dish. We alse have the original recipe for Ciorbă de praz, so you can check it out.

• 500 grams (1.1 lbs) prawns, peeled and deveined 500 grams (1.1 lbs) prawns, peeled and deveined
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the minced garlic and sauté until fragrant.
3. 3.
   Add the sliced leeks and cook until they start to soften.
4. 4.
   Add the diced tomatoes and cook for a few minutes until they release their juices.
5. 5.
   Add the turmeric powder, cumin powder, coriander powder, and chili powder. Stir well to coat the vegetables with the spices.
6. 6.
   Add the prawns to the pot and cook until they turn pink and opaque.
7. 7.
   Pour in the fish or vegetable broth and bring the soup to a boil.
8. 8.
   Reduce the heat and let the soup simmer for about 15 minutes to allow the flavors to meld together.
9. 9.
   Season with salt to taste.
10. 10.
    Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns properly before using them in the soup to remove any grit or sand.

Tips & Tricks

• For a spicier kick, add a pinch of red chili flakes to the soup.
• Serve the soup with a squeeze of fresh lemon juice for an extra burst of tanginess.
• If you prefer a thicker consistency, you can blend a small portion of the soup and then mix it back into the pot.

Serving advice

Serve the Banjar Style Prawn and Leek Soup hot in individual bowls. Accompany it with crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance its visual appeal.