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

Results 21-27

• Jessy

  19 May 2009

  Jessy rated and commented on this recipe

  

  Hi i cooked this tonight was really very tasty, but found that all my liquid soaked up very quickly, i cooked noodles in the coconut and stock liquid with the prawns as suggested,should cooking time be for 4 mins only??? what is 400g coconut milk or is it the 400ml tin?????otherwise very tasty, i would have liked it to be more liquid like for a soup dish..many thanks Jessy

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• Jessy

  19 May 2009

  Jessy commented on this recipe

  Hi team would the Magazine taste team make a suggestion about the liquid in this recipe,is the amount of coconut 400g stated in recipe ==to 400ml tin, i would like it to be more soup like, many thanks JESSY

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• sarah

  27 June 2009

  sarah rated and commented on this recipe

  

  It would be a 400ml tin. Made last night. Very tasty - added a dash of fish sauce and juice of a lime too.

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• mrsw

  04 August 2009

  mrsw commented on this recipe

  Have now had this several times. Always very quick and easy to make, and always extremely tasty. One of my husbands favourites!

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• Sirlewy

  08 August 2009

  Sirlewy rated and commented on this recipe

  

  amazing :D

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• Gwenda

  22 September 2009

  Gwenda commented on this recipe

  Great soup, had this portioned up for lunch and was easy and filling

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• Hulda

  18 October 2009

  Hulda commented on this recipe

  Fantastic! Loads of flavour, making this tonight for the second time :)

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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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