Spicy prawn soup
A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes
- Prep: 5 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp sunflower oil
- 300g bag crunchy stir-fry vegetables
- 140g shiitake mushrooms, sliced
- 2 tbsp Thai green curry paste
- 400g can reduced-fat coconut milk
- 200ml vegetable or fish stock
- 300g medium straight-to-wok noodles
- 200g bag large, raw prawns
Tip
If you can't find a can of coconut milk, use a block of creamed coconut or a carton of coconut cream, diluted as instructed.
Method
-
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.
-
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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