Quick and easy spicy prawn soup

We love our soups and even eat them through the summer months, sometimes replacing main courses with them, if they are substantial enough.
This is a recipe from the wonderful BBC Good Food website, and I altered it a little to suit our taste buds. It is very light and full of flavor.

 

Spicy prawn soup
Serves 4
 
1 tbsp sunflower oil
10 oz bag crunchy stir-fry vegetables
6 scallions, chopped on the diagonal, green and white parts
6 oz shitake mushrooms, stems removed and sliced
2 tbsp Thai green (or yellow) curry paste . You may want to start with 1 tbsp if you’re not too much into spicy food.
15 oz can reduced fat coconut milk
7 fl oz vegetable or fish stock
11 oz medium straight-to-wok noodles
8 oz bag large raw prawns, shelled and de-veined
A handful of roughly chopped cilantro

Heat a wok, add the oil then stir-fry the vegetables, scallions and mushrooms for 3 – 4 minutes.
Take them all out and set them aside, then tip the curry paste into the pan and fry gently for 1 minutes.
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 to 5 minutes until the prawns are cooked through.
Stir in the vegetables, add the chopped cilantro and serve. Easy isn’t it?

Advertisements

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s