Brazilian recipe
Creamy Prawn Soup (Caldo de camarão cremoso)
Experience authentic Brazilian flavours with this velvety prawn soup, enriched with cassava and coconut milk for a comforting, soul-warming meal.
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Ingredients
500g fresh prawns
300g cassava (mandioca)
1 small jar coconut milk
1 sachet seasoning powder (to taste)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100g butter or 125ml vegetable oil
125ml cognac
minced garlic to taste
300g cassava (mandioca)
1 small jar coconut milk
1 sachet seasoning powder (to taste)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100g butter or 125ml vegetable oil
125ml cognac
minced garlic to taste
Where to find ingredients
You can find fresh prawns and cassava (sometimes labelled as tapioca root or yuca) at local fishmongers and greengrocers. Coconut milk, annatto (often sold as 'achiote' or 'colorau' in specialty stores), and seasonings are readily available in the international aisle of your local supermarket. If fresh cassava is unavailable, frozen pre-cut cassava is a common and reliable substitute.
Preparation method
- Thoroughly clean the prawns.
- Heat the oil or butter in a large saucepan over medium heat.
- Sear the whole prawns, including heads, in the hot fat until they turn a vibrant red.
- Remove the prawns from the pan and set aside on a plate to cool.
- Peel the cassava, cut into smaller pieces and place into a blender.
- Pour the coconut milk into the blender.
- Add the seared prawn heads to the blender.
- Take 250g of the cooled prawns, peel them, remove the heads, and add the meat to the blender.
- Pour in 500ml of water and blend until completely smooth.
- In the same saucepan used to sear the prawns, add the minced garlic and sauté until fragrant.
- Stir in the seasoning powder, annatto powder, salt, and the monosodium glutamate if using.
- Sauté the aromatics briefly to release their flavours.
- Pour the blended mixture from the blender into the pan with the sautéed spices.
- Stir well, adding a little extra water if needed to reach your preferred consistency.
- Simmer for approximately 15 minutes over low heat, stirring occasionally.
- Once finished, stir in the cognac, mix thoroughly, and remove from the heat.
Observations
Caldo de camarão is a deeply comforting and flavour-packed staple of Brazilian coastal cuisine. This dish masterfully balances the sweetness of fresh prawns with the velvety, starchy body of mandioca and the tropical silkiness of coconut milk, creating a soup that is as nutritious as it is indulgent. Perfect for cooler evenings or as a sophisticated starter, it is a versatile favourite that captures the essence of Brazilian home cooking.
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