Thai Sweetcorn Soup Recipe

Thai-style sweetcorn soup

  • serves 4
  • A little effort

This spicy soup with prawn, coconut milk, sweetcorn and cherry tomatoes will blow away the cobwebs



  • Thai red curry paste 1 tbsp
  • coconut milk 400ml tin
  • sweetcorn sliced off the cob to make 200g
  • cherry tomatoes 16, halved
  • raw peeled prawns from a sustainable source 200g
  • chicken or veg stock 500ml
  • coriander a small bunch, roughly chopped


  • 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.

Nutritional Information

  • Kcals 294
  • Fat 19.4g
  • Saturates 14.2g
  • Carbs 13.5g
  • Fibre 1.4g
  • Protein 17.3g
  • Salt 1.33g