Spicy prawn soup

Spicy prawn soup

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 4

A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
327
protein
16g
carbs
32g
fat
17g
saturates
10g
fibre
4g
sugar
4g
salt
0.97g

Ingredients

  • 1 tbsp sunflower oil
  • 300g bag crunchy stir-fry vegetables
  • 140g shiitake mushrooms, sliced
  • 2 tbsp Thai green curry paste
  • 400g can reduced-fat coconut milk
  • 200ml vegetable or fish stock
  • 300g medium straight-to-wok noodles
  • 200g bag large, raw prawns

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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 from Good Food magazine, November 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cooksAlot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This needs at least double the stock, I would also suggest adding sweet potato to this (cooked in the stock). Was so nice, really delicious. I added full fat coconut milk and two chillis as I like spicy dishes. Will be making this again very soon.

cancook79's picture

Thanks so much for sharing this recipe. Its very easy to make and absolutely delicious.

innaboyd's picture

Oh my days! It was the tastiest creation in 20 minutes. This dish will be cooked again for a family gathering. Cannot wait.

cmwaters's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick, tasty, easy, liked by all the family and healthy too. Used regular mushrooms as had some in the fridge but still tasted excellent. Gone in my personal favourites recipe book. Great One Thank You!

cmwaters's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick, tasty, easy, liked by all the family and healthy too. Used regular mushrooms as had some in the fridge but still tasted excellent. Gone in my personal favourites recipe book. Great One Thank You!

ceri503's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very quick, easy and tasty!

christinap2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very easy and yummy recipe! one of my new favourites...also works well with red curry paste and any mixed stir fry vegetables;

zekiahu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The best soup. My family love it. Thanks!!!

kascad8's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good soup for winter. However I recommend slightly more than 200ml for the vegetable stock to look like a soup.

jennykowalczyk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty, I found Thai red curry paste worked really well, plus added a chili while frying the veg at the start. Gave it a good kick! No fish stock - used chicken with a dash of fish sauce. Also served with a squeeze of lime. Awesome!

cscollins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Also added a crushed garlic clove to the veg when stir-frying it.

cscollins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious! I used rice noodles (trying to avoid wheat) and added some mussels and a little cooked chicken that I had left over from lunch. I used 300mls of fish stock and 300mls of coconut milk to make it less "coconut". It didn't have much liquid in the finished "soup" but that could have been down to the noodles. Next time I will stick to medium noodles as my hubby wasn't keen on "skinny ones". Very pleased with this recipe though - so quick and easy - and very filling.

nicola-brooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this all the time now, even sometimes without the prawns for a vegetarian version and it tastes great all the same.

trackers257's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Defo a 5 star tasty dish!

Didn't think there was much you could do to improve this dish but I think I may try it out with the red thai paste for a change, see what its like! :-) Would gladly serve this at a dinner party for a superb starter. xx

janehawes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to star it!!! I'd give it 6 !!!

janehawes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just love this recipe, I use it often, its my comfort food. I always make sure I have coconut milk in the cupboard and raw prawns in the freezer so I am ready for when the mood takes me. I put some chopped coriander on top just before serving, yummy.

luby12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this a few weeks ago, found it quite nice but not amazing. It was quite spicy which isn't really my thing so next time I'd use less Thai paste. Also it made more of a sauce than a soup. I'll probally use more stock next time.

notthebestchef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'm giving this a five star cos it's delicious and quick and satisfying. Perfect mid week/Lazy Saturday night meal. I took advice and added some fish sauce. Will add a touch of lime next time and serve with prawn crackers I think ;))

sassca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is just delicious. I double the qty of stock otherwise it's more like a stir fry. The best stir fry veg are the ones with peppers and onions in to give a bit of bite. Made it for friends and family and all enjoy.

kiwibird's picture

Yummy. Try frying a little garlic and fresh chilli in oil for no more than 30 seconds (without browning the garlic) before adding the veges. Then, as others have suggested, a little fish sauce and fresh lime juice after it's taken off the heat before serving. Also, a small handful of fresh bean sprouts, sliced spring onion and/or fresh chopped chilli as a garnish works well too.

Pages

Questions

Tips