Spicy prawn soup

Spicy prawn soup

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(60 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

    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

    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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nicola-brooks
31st Jul, 2012
5.05
I make this all the time now, even sometimes without the prawns for a vegetarian version and it tastes great all the same.
trackers257
27th Jun, 2012
5.05
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
24th Feb, 2012
5.05
Forgot to star it!!! I'd give it 6 !!!
janehawes
24th Feb, 2012
5.05
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.
luby12
11th Jan, 2012
3.05
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.
notthebestchef
2nd Jul, 2011
5.05
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 ;))
sassca
16th Jun, 2011
5.05
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.
kiwibird
15th Jun, 2011
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.
samsara_beach
12th Jun, 2011
5.05
Lovely and delicious soup. Add more noodles,make the sauce more thick and you can serve it like a main course! Enjoy it :)))))
gizmorella
10th May, 2011
5.05
Wow. Will defiantly be making this again, it was so yummy and quick to make!

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