Thai prawn curry soup

This soup oozes flavour and will help put off any cravings for a takeaway

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20 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal185
Fat7.5g
Salt0.7g
Sugar8.8g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

If you don’t have the time (or ingredients) to make your own curry paste, use shop-bought red or green curry paste instead – just check the label to ensure it’s not high in sugar.

Ingredients

For the paste:

2 spring onions, trimmed and roughly chopped
1 lemongrass stalk, trimmed and roughly chopped
1–2 green chillies (to taste), deseeded and roughly chopped
2 cloves garlic, peeled and roughly diced
2.5cm root ginger, peeled and roughly chopped
2 dried kaffir lime leaves
Large handful fresh coriander, roughly chopped
2 tablespoons reduced-salt soy sauce
1 teaspoon fish sauce

For the soup:

400ml can light coconut milk
250ml reduced-salt stock
1 red pepper, deseeded and chopped or finely sliced
175g baby sweetcorn
200g pak choi, roughly chopped
200g sugar snap peas
200g raw or pre-cooked king prawns
Lime wedges, to serve

Method

To make the curry paste, blend all of the paste ingredients in a food processor, saving some of the coriander to garnish.
For the soup, bring the coconut milk and stock to the boil in a large pan.
Stir through the curry paste, then add the red pepper and sweetcorn, and simmer for 5 minutes.
Add the pak choi, sugar snap peas and king prawns, and cook for 3 minutes, or until the prawns are pink if using raw prawns.
Divide between four bowls. Garnish with the lime wedges and remaining coriander.