Aromatic Prawn Soup

Name: Aromatic Prawn Soup
Prep time: 5 min
Cook time: 15 min
Yield: 3
Ingredients: 1 tbsp vegetable oil; 150g mushroom - sliced; 300g bag mixed stir-fry vegetables; 2 tbsp gluten and wheat free Thai green curry paste; 200ml gluten and wheat free vegetable stock (from a stock cube is fine); 400g tin reduced-fat coconut milk; 225g instant rice noodles (I use MAMA); 200g raw prawns; 2 spring onions - finely sliced to garnish

This delicately spiced soup is quick to make and smells and tastes delicious. It’s a great recipe when you don’t have a lot of time; 20 minutes from start to finish.

Ingredients

1 tbsp vegetable oil
150g mushroom - sliced
300g bag mixed stir-fry vegetables
2 tbsp gluten and wheat free Thai green curry paste
200ml gluten and wheat free vegetable stock (from a stock cube is fine)
400g tin reduced-fat coconut milk
225g instant rice noodles (I use MAMA)
200g raw prawns
2 spring onions - finely sliced to garnish

Information

Serves: 3

Diet: Gluten and Wheat Free

Cuisine: Asian

Type: Lunch

Method

Prep time: 5 mins Cook time: 15 mins

In a large non-stick pan or wok, heat the oil and stir-fry the vegetables and mushrooms for 3 minutes. Remove from the pan and set aside. Add the curry paste to the pan and fry for 1 minute. Pour in the hot stock and the coconut milk and bring to the boil. Add the prawns and noodles and reduce the heat to a simmer. Cook gently for 4 minutes, until the prawns are cooked. Stir in the vegetables and serve, scattered with the sliced spring onion.

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