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Recipe by olive magazine

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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

Latest comments and suggestions

• Vic

  07 September 2008

  Vic rated and commented on this recipe

  

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

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• Ourshell

  09 September 2008

  Ourshell rated and commented on this recipe

  

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

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• runnyeyes

  22 September 2008

  runnyeyes rated and commented on this recipe

  

  So easy...and delicious. Excellent recipe.

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• vInDyA

  12 January 2009

  vInDyA commented on this recipe

  Easy but Excellent recipe. The best home made soup ever. I made this at a get together and everybody just loved it. I doubled the amount of sweetcorn coz it just adds into the taste. Although, this is not very healthy for a high cholesterol person as the amount of thick coconut milk .

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• rebreathergirl

  30 January 2009

  rebreathergirl rated and commented on this recipe

  

  Super fast and delicious - I added some mange tout to bulk it out a bit. I'll definitely be making it again!

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• mary

  04 July 2009

  mary rated and commented on this recipe

  

  Really yummy, simple and perfect for using up things at the back of the fridge!!

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• Batty

  14 July 2009

  Batty rated and commented on this recipe

  

  Absolutely delish! Tried this out for first time and it will be a regular on my dinner menu...and reasonably healthy at less than 300 calories per serve (particularly if you use reduced fat coconut milk). The only suggestion I would make is that I added only half of the chicken stock as I like my soup to be thicker :o)

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• Jayney

  16 September 2009

  Jayney commented on this recipe

  Had this tonight as hubby had some fresh sweetcorn from his garden crop and it was to die for. Can't wait until more of his cobs are ripe. Although I have to confess that since I don't like prawns I used chicken left over from last nights roast.

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• kirsty

  20 September 2009

  kirsty commented on this recipe

  Made this at 9.30 on a Friday night and had for supper. It was so yummy and cant believe how easy it was to make. Tasted even better the next day.

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• marioni

  03 October 2009

  marioni commented on this recipe

  this sounds yum but can I use tinned sweetcorn?

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• marcus john hunnisett

  03 October 2009

  marcus john hunnisett rated and commented on this recipe

  

  just made this soup it is fan dabby dossy

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• Stela

  05 October 2009

  Stela rated and commented on this recipe

  

  Very nice and tasty. And quick to make. I used broccoli instead of tomatoes and it was delicious. Served it with egg noodles.

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• Moofla

  10 October 2009

  Moofla commented on this recipe

  Made this as a starter for dinner with friends, everybody enjoyed it. I added the juice of half a lime just before serving and it really heightened the taste. I will definitely make this again and again.

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• Shezza

  13 October 2009

  Shezza rated this recipe

  

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• Belkey

  21 October 2009

  Belkey rated and commented on this recipe

  

  I made this as a main dish for supper as we have loads of corn on the cob to use! I added shredded leeks and carrot to bulk it out a little and we really enjoyed it. You could also add straight to wok noodles.

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• cheryl

  24 October 2009

  cheryl commented on this recipe

  i used 300g of sweetcorn as i had no prawns and instead added a salmon fillet. i also used vine tomatoes instead of cherry and blended the soup. absolutely delicious with a fiery kick! perfect for a cold winter day.

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• Missknowles

  30 October 2009

  Missknowles rated and commented on this recipe

  

  Delicious! I added more sweetcorn and some mushrooms to bump up the veg content. So tasty.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

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

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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