Thai prawn curry soup

This soup oozes flavour and will help put off any cravings for a takeaway
Thai prawn curry soup recipe
1 rating
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.

Share

Rate

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 chicken or vegetable 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
Time
20 minutes
SERVES:
4
CALORIES:
185
FAT:
7.5g
SALT:
0.7g
SUGAR:
8.8g
5 A DAY:
2
Method
  1. To make the curry paste, blend all of the paste ingredients in a food processor, saving some of the coriander to garnish.
  2. For the soup, bring the coconut milk and stock to the boil in a large pan.
  3. Stir through the curry paste, then add the red pepper and sweetcorn, and simmer for 5 minutes.
  4. 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.
  5. Divide between four bowls. Garnish with the lime wedges and remaining coriander.
Bulk out this soup with wholewheat noodles or wholegrain rice