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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
  • Serves 4
  • Easy
  • Calories 327
  • Carbohydrates 32
  • Saturated Fat 10
  • Sugar 4
  • Protein 16
  • Fat 17
  • Fibre 4
  • Salt 0.97

Nutrition per serving

  • Calories 327
  • Carbohydrates 32
  • Saturated Fat 10
  • Sugar 4
  • Protein 16
  • Fat 17
  • Fibre 4
  • Salt 0.97

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

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

  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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