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Spicy prawn soup

Spicy prawn soup

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(57 ratings)

Prep: 5 mins

Easy

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

  • Easily halved

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates10g
  • carbs32g
  • sugars4g
  • fibre4g
  • protein16g
  • salt0.97g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

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.

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Comments, questions and tips

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Comments (61)

alihendley's picture
5

Quick, easy and delicious. A winner.

crackyjo's picture
5

Made this on Friday and OMG it was so delicious. Couldn't stop eating it. Added some chill peppers as we love spicy food. I also fried the curry with the vegetables so they can absorb the flavor. Had the left over sauce with rice the following day. Definitely a keeper.

catie74's picture

Lovely. I also added some fresh chili and finished off with some coriander

kvbraund's picture
5

Just made this for myself and my other half for the start of a 'fruit and soup diet'. First day off with a bang! Both Ioved it though I had to omit mushrooms as he doesn't like them (woe is me). We agreed it would be just as good without the prawns if we wanted to save money, they're just a treat in the dish every now and then. Liked the thicker sauce but agree that it's not really a soup without more stock to thin it out. Will deffo be making again and we want to add chilli or use red paste.

cooksAlot's picture
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
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
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
5

Very quick, easy and tasty!

christinap2's picture
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
5

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

kascad8's picture
4

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

jennykowalczyk's picture
4

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
5

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

cscollins's picture
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
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
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
5

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

janehawes's picture
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.

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Questions (2)

sohviine's picture

We don't get such ready-to-wok veg bags, so what do you suggest, which vegetables could be used? I'm keen on trying it out already but wouldn't want to spoil it with a bad choice of veggies.

goodfoodteam's picture

Thanks for your question use a mixture of vegetables such as beansprouts, sliced peppers, sugarsnap peas, mushrooms, mange tout, baby sweetcorn.

Tips (1)

jennychef's picture

beautiful, but added fresh ginger, chilli and garlic at the begininng, then needed to add more stock, plus a good squeeze of lime at the end as others have said, i like strong flavours though so up to the individual, my hubby would eat that every night!

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