Asian sweetcorn soup

Asian sweetcorn soup

Great all year round, this soup is best in September when sweetcorn is at its juiciest

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 20 minutes

Method

  1. Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
  2. Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute. Add the stock and stir well then stir in the coriander.

Per serving

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g

Recipe from olive magazine, September 2008.

Latest comments and suggestions

  • Binder photo Vic

    07 September 2008

    Vic rated and commented on this recipe

    5 stars

    Super-speedy, super-simple - a treat on a grey, rainy early Autumn day.

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  • 09 September 2008

    Ourshell rated and commented on this recipe

    5 stars

    Absolutely delicious! Added some steamed broccoli with the prawns, a dash of lime and some noodles to pad it out.

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  • 22 September 2008

    runnyeyes rated and commented on this recipe

    5 stars

    So easy...and delicious. Excellent recipe.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 20 minutes

Add some rice or noodles to this soup if you want to make it more substantial.

Ingredients

  • 1 tbsp Thai red curry paste
  • 400ml tin coconut milk
  • 200g sweetcorn , sliced off the cob
  • 16 cherry tomatoes , halved
  • 200g raw peeled prawns , from a sustainable source
  • 500ml chicken or veg stock
  • a small bunch coriander , roughly chopped
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Per serving

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g

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