Prawns in Peanut Soup

Ingredients

• 1 teaspoon achiote powder 
• 0.5 pound bok choy chopped
• 1 large eggplant diced
• 0.5 pound green beans fresh trimmed
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 1  onion chopped
• 2.3 pounds prawns deveined peeled
• 6 servings salt to taste
• 3 tablespoons smooth peanut butter 
• 2 cups water 

Equipment

• frying pan
• pot
• sieve

Directions

1. Bring the water and salt to a boil in a large pot.
2. Add the prawns to the water and return to a boil; cook at a boil for 5 minutes.
3. Remove the prawns with a strainer and set aside.
4. Cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes.
5. Drain and reserve the liquid. Set the vegetables aside.
6. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes.
7. Sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color.
8. Add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. Stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. Continue boiling together 2 minutes more before serving.