Thai-style sweetcorn soup
Published: December 19, 2014 at 2:28 PM
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Serves 4
A little effort
Total time: 20 mins
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This spicy soup with prawn, coconut milk, sweetcorn and cherry tomatoes will blow away the cobwebs
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Try this Thai-style sweetcorn soup, then check out our classic sweetcorn soup.
Ingredients
Nutrition
-
1 tbsp Thai red curry paste
-
400ml tin coconut milk
-
to make 200g sweetcorn sliced off the cob
-
16 cherry tomatoes
halved
-
200g raw peeled prawns from a sustainable source
-
500ml chicken or veg stock
-
a small bunch coriander
roughly chopped
Nutrition: per serving
- kcal294
- fat19.4g
- saturates14.2g
- carbs13.5g
- fibre1.4g
- protein17.3g
- salt1.33g
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Method
-
step 1
Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
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step 2
Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute.
-
step 3
Add the stock and stir well then stir in the coriander.
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