Spicy prawn soup

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• old fart

  16 April 2011

  old fart commented on this recipe

  will definitely be having this one, have read all comments so will give it a try.

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• old fart

  16 April 2011

  old fart rated and commented on this recipe

  

  sorry forgot to rate it

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• GertPR

  23 April 2011

  GertPR commented on this recipe

  I will be trying this recipe tonight and give some feedback tomorrow. Looks yummy

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• Gizmorella

  10 May 2011

  Gizmorella rated and commented on this recipe

  

  Wow. Will defiantly be making this again, it was so yummy and quick to make!

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• SAMSARA

  12 June 2011

  SAMSARA rated and commented on this recipe

  

  Lovely and delicious soup. Add more noodles,make the sauce more thick and you can serve it like a main course! Enjoy it :)))))

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• KiwiBird

  15 June 2011

  KiwiBird commented on this recipe

  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.

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• Sassca

  16 June 2011

  Sassca rated and commented on this recipe

  

  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.

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• notthebestchef

  02 July 2011

  notthebestchef rated and commented on this recipe

  

  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 ;))

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• luby12

  11 January 2012

  luby12 rated and commented on this recipe

  

  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.

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• Jane Hawes

  24 February 2012

  Jane Hawes commented on this recipe

  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.

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• Jane Hawes

  24 February 2012

  Jane Hawes rated and commented on this recipe

  

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

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• Dora

  25 April 2012

  Dora rated this recipe

  

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• MrsJosephineSmith

  04 May 2012

  MrsJosephineSmith rated this recipe

  

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• Tracy

  27 June 2012

  Tracy rated and commented on this recipe

  

  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

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• Nicola

  31 July 2012

  Nicola rated and commented on this recipe

  

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

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• MrsJosephineSmith

  07 August 2012

  MrsJosephineSmith rated this recipe

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• CSCollins

  22 October 2012

  CSCollins rated and commented on this recipe

  

  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.

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• CSCollins

  22 October 2012

  CSCollins commented on this recipe

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

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• jibbyski

  04 November 2012

  jibbyski rated and commented on this recipe

  

  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!

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• kascad8

  13 December 2012

  kascad8 rated and commented on this recipe

  

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

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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, sugar 4g, salt 0.97 g

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