- Serving: 4
Nutrition facts (per portion)
- Calories: 327
- Fat Content: 17g
- Saturated Fat Content: 10g
- Carbohydrate Content: 32g
- Sugar Content: 4g
- Fiber Content: 4g
- Protein Content: 16g
- Sodium Content: 0.97g
Spicy prawn soup
Ingredients
- sunflower-oil - 1 tbsp sunflower oil
- vegetable - 300g bag crunchy stir-fry vegetables
- shiitake-mushroom - 140g shiitake mushroom, sliced
- thai-green-curry-paste - 2 tbsp Thai green curry paste
- coconut-milk - 400g can reduced-fat coconut milk
- stock - 200ml vegetable or fish stock
- noodle - 300g medium straight-to-wok noodle
- prawn - 200g bag large, raw prawn
Instructions
- Heat awok, 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.
Summer soup recipe for 4 people, takes only 20 mins; recipe has sunflower oil, vegetable, shiitake mushroom, thai green curry paste, coconut milk, stock, noodle and prawn.
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