Name: Garam masala prawn & corn soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 3 spring onions finely sliced; 2 garlic cloves crushed; 15g ginger grated; 2 tsp garam masala; 1½ tsp medium curry powder; 600ml low-salt chicken stock; 500g new potatoes cut into bite-size pieces; 200g frozen sweetcorn; 300g prawns defrosted if frozen; 200ml milk; small handful of coriander finely chopped; 1 lime cut into wedges; crusty bread

Two bowls of garam masala prawn & corn soup

1 tbsp sunflower oil
3 spring onions
finely sliced
2 garlic cloves
crushed
15g ginger
grated
2 tsp garam masala
1½ tsp medium curry powder
600ml low-salt chicken stock
500g new potatoes
cut into bite-size pieces
200g frozen sweetcorn
300g prawns
defrosted if frozen
200ml milk
small handful of coriander
finely chopped

To serve

1 lime
cut into wedges
crusty bread

Method

step 1
Heat the oil in a saucepan over a medium heat. Tip in the spring onions, garlic and ginger and cook for 2-3 mins until sizzling and fragrant. Mix in all the spices and cook for a further minute until aromatic. Splash in the stock and new potatoes. Bring to the boil and simmer for 12-14 mins, until the potatoes are almost tender.
step 2
Stir in the sweetcorn, prawns and milk, and cook for a further 2-4 mins until the prawns are cooked through. Season to taste, sprinkle with coriander and serve with lime wedges to squeeze over and some crusty bread on the side.