Spicy prawn soup
- Good Food team
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Serves 4
Easy
Prep: 5 mins
A star rating of 4.7 out of 5.78 ratingsRate
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A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes
Easily halved
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Spicy coconut noodle soup
A star rating of 4.3 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 tbsp sunflower oil
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300g bag crunchy stir-fry vegetables
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140g shiitake mushroom
sliced
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2 tbsp Thai green curry paste
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400g can reduced-fat coconut milk
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200ml vegetable or fish stock
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300g medium straight-to-wok noodle
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200g bag large, raw prawn
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Nutrition: per serving
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kcal327
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fat17g
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saturates10g
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carbs32g
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sugars4g
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fibre4g
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protein16g
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salt0.97g
low
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Method
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step 1
Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
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step 2
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
RECIPE TIPS
TIP
If you can't find a can of coconut milk, use a block of creamed coconut or a carton of coconut cream, diluted as instructed.
Recipe from Good Food magazine, November 2007
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A star rating of 4.7 out of 5.78 ratings
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