Thai-style sweetcorn soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 tbsp Thai red curry paste
- 400ml tin coconut milk
- to make 200g sweetcorn sliced off the cob
- 16 cherry tomatoeshalved
- 200g raw peeled prawns from a sustainable source
- 500ml chicken or veg stock
- a small bunch corianderroughly chopped
Nutrition: per serving
- kcal294
- fat19.4g
- saturates14.2g
- carbs13.5g
- fibre1.4g
- protein17.3g
- salt1.33g
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.
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.
