Spicy prawn soup

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Good Food

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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.'

Latest comments and suggestions

• goodfood

  15 November 2007

  goodfood 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

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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

Preperation 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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