Spicy prawn soup

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Good Food

16 ratings

Recipe by Good Food

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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.

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.

per serving

327 kcalories, protein 16g, carbohydrate 32g, fat 17 g, saturated fat 10g, fibre 4g, salt 0.97 g

'This spicy prawn soup was a really straightforward recipe - one I'll definitely be making again.'

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• Valerie

  15 November 2007

  Valerie rated this recipe

  

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• kasia

  14 December 2007

  kasia rated and commented on this recipe

  

  brilliantly simple and really tasty. ill definitely do it again. and again. and again....

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• DebbieG

  09 January 2008

  DebbieG commented on this recipe

  I've made this recipe many times now, as everyone loves it! It can hardly be improved on! Add a bit more curry paste to make it a bit spicier, or vary the noodles, but overall, quick and delicious.

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• teresa

  14 January 2008

  teresa rated and commented on this recipe

  

  The recipe was straightforward, tasty and one that we will make again. We put in a lime juice at the end.

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• Stela

  17 January 2008

  Stela rated and commented on this recipe

  

  Gorgeous. Very easy and quick to make. Will definitely make it again.

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• Vixter

  21 January 2008

  Vixter rated and commented on this recipe

  

  Fantastic and very easy!

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• DomesticLou

  17 March 2008

  DomesticLou rated and commented on this recipe

  

  Top drawer. Super tasty, really fast & dead filling. Even better the next day.

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• Lindsay

  18 March 2008

  Lindsay rated and commented on this recipe

  

  Fabulous. Very tasty and very simple.

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• Carly

  18 March 2008

  Carly rated and commented on this recipe

  

  Really yum and very easy to make!

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• Lou

  20 March 2008

  Lou rated and commented on this recipe

  

  A great light meal, I've made this a few times but this time made it with thai red curry paste, which made a much spicier soup, which I prefered! I also added a splash of fish sauce, lime juice and red chilli (if you want this extra hot)!

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Jo Smith

  01 April 2008

  Jo Smith rated and commented on this recipe

  

  A little rich for my taste. I would dilute the coconut milk next time.

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• Abbey

  22 April 2008

  Abbey rated and commented on this recipe

  

  very quick, all in one pan, extremely tasty went back for seconds yum!

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• Debbi Church

  05 August 2008

  Debbi Church commented on this recipe

  Way too tasty, the two of us made pigs of ourselves..

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• Chez

  30 August 2008

  Chez commented on this recipe

  It looks just like the picture and tastes wonderful. I put some hot chillies in with the veg to give it a bit more bite. Good as a starter at a dinner party.

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• JOOLES

  14 November 2008

  JOOLES commented on this recipe

  I will definitely be trying this very soon, will come back and give you my verdict... something tells me its gonna be good!!!!

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• Samara

  20 November 2008

  Samara rated this recipe

  

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• Melanie

  20 January 2009

  Melanie commented on this recipe

  This is delicious.. even I can cook it and I burn toast! It is my signature dish.. x

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• Laura

  01 March 2009

  Laura commented on this recipe

  This recipe is simply fab! Since I discovered it last November I have made it on numerous occassions as a starter for dinner parties or as supper for two. Delicious.

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• shelley

  17 April 2009

  shelley commented on this recipe

  Cant wait to try this, have some family coming to stay, will try it out on them and then post some feedback feedback.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

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

per serving

327 kcalories, protein 16g, carbohydrate 32g, fat 17 g, saturated fat 10g, fibre 4g, salt 0.97 g

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