Chilli prawn soupby Gail Moffat |
| Preperation time: 5 mins Cooking time: 10 mins Serves: 2 |
| Recipe Ingredients |
| 100g cooked and peeled prawns; 100g creamed coconut, crumbled; 1 tbsp red thai curry paste; juice of 1 lime; 200ml chicken stock (made with 1/2 chicken stock cube); 1 tbsp vegetable oil; fresh coriander sprigs to garnish; dried chilli flakes to garnish. |
| Recipe Method |
| In a pan heat the oil and add the curry paste.
gently cook for 2 minutes. Add the stock and coconut and bring to
the boil. Simmer for 5 minutes. Add the prawns and lime juice. Simmer for a further 2 minutes or until the prawns are heated through. Serve the soup garnished with the fresh coriander sprigs and chilli flakes. |
| More recipes: |
| Chicken
stew with dumplings Red onion and bean risotto Chicken and coconut red curry French pea soup Chickpea dhal |
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