Spicy prawn soup

Spicy prawn soup

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(58 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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poshpause's picture
poshpause
3rd Feb, 2017
This soup was just SO different and so gorgeous. Spicy Thai curry flavours, juicy, meaty big fat prawns, creamily nutty with coconut and with a whole bevy of rice noodles and veggies (onion, garlic, red & orange peppers, red chilli, baby corn, bok choi, courgette, beansprouts and mushrooms, to name a few!) plus tangy with lime juice, I loved it. I tinkered about with it a bit as with the vegetable shortages at the moment, getting a stir fry pack was impossible. So I added my own selection of veggies and the lime juice to just freshen everything up and used red Thai curry paste as that was what I had in the fridge. I am SO doing this again.
ladyl1
15th Jan, 2017
3.8
I agree with the posts before, this is a lovely recipe but you definitely need to double the stock, otherwise it is too thick.
lauramacl
22nd Sep, 2016
really good soul, quick and tasty. Can use tofu or chicken instead of prawns, or even extra mushrooms. Also have added things like fresh chili, fish sauce, squeeze of lime and coriander.
alihendley
22nd Aug, 2015
5.05
Quick, easy and delicious. A winner.
crackyjo
24th May, 2015
5.05
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
22nd Apr, 2015
Lovely. I also added some fresh chili and finished off with some coriander
kvbraund
4th Jan, 2015
5.05
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
29th Mar, 2014
5.05
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
14th Dec, 2013
Thanks so much for sharing this recipe. Its very easy to make and absolutely delicious.
innaboyd
7th Jul, 2013
Oh my days! It was the tastiest creation in 20 minutes. This dish will be cooked again for a family gathering. Cannot wait.

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sohviine
27th Aug, 2014
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
goodfoodteam
11th Sep, 2014
Thanks for your question use a mixture of vegetables such as beansprouts, sliced peppers, sugarsnap peas, mushrooms, mange tout, baby sweetcorn.
jennychef
8th Oct, 2013
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!