Spicy prawn soup
Serves 4
Easy
Prep:
A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes
Skip to ingredients
- 1 tbsp sunflower oil
- 300g bag crunchy stir-fry vegetables
- 140g shiitake mushroomsliced
- 2 tbsp Thai green curry paste
- 400g can reduced-fat coconut milk
- 200ml vegetable or fish stock
- 300g medium straight-to-wok noodle
- 200g bag large, raw prawn
Nutrition: per serving
- kcal327
- fat17g
- saturates10g
- carbs32g
- sugars4g
- fibre4g
- protein16g
- salt0.97glow
Method
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.
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.
