Prawn Thai Coconut Soup
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Prawn Thai Coconut Soup

Prawn Thai Coconut Soup

with mushrooms and carrot

Red Thai curry paste is usually made up of chilli peppers, garlic and lemongrass among other things. It's one of the spicier types of Thai curry sauce, but luckily in this soup, it's tempered with cooling coconut milk and paired with prawns for a beautifully balanced dish.

Tags:
Quick
Spicy
Calorie Smart
Eat Me First
Discovery
Allergens:
Crustaceans
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Mushrooms

1 unit(s)

Carrot

2 sachet(s)

Red Thai Style Paste

1 sachet(s)

Vegetable Stock

1 unit(s)

Lemon

180 grams

Prawns

(Contains Crustaceans)

2 unit(s)

Scallion

1 pack(s)

Coconut Milk

300 grams

Udon Noodles

(Contains Wheat)

2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2373 kJ
Energy (kcal)567 kcal
Fat19.9 g
of which saturates14.8 g
Carbohydrate71.2 g
of which sugars12.8 g
Dietary Fiber0.1 g
Protein29 g
Cholesterol0 mg
Salt7.07 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Instructions

Get Prepped
1
  • Boil 500ml water (double for 4p) in a pot (or kettle if you've got one). 
  • Roughly chop the mushrooms.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Trim and thinly slice the scallion. Quarter the lemon.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Soften the Veg
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, fry the mushrooms and carrot until softened, stirring occasionally, 3-4 mins.
  • Season with salt and pepper then add the red Thai paste and Thai spice mix.
  • Cook until fragrant, 1-2 mins.
Simmer the Soup
3
  • Add the prawns, coconut milk, stock and boiling water to the pan.  IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Bring to the boil, then reduce to a simmer and cook for 8-10 mins.
  • Gently separate the noodles by hand and add them to the pan for the final 1 min of cooking time. 
  • Add more water in increments to achieve your desired consistency if necessary.
Finish and Serve
4
  • Divide the fragrant prawn soup between bowls. 
  • Season to taste with lemon juice, salt and pepper.
  • Finish with a sprinkling of sliced scallion
  • Serve any remaining lemon wedges alongside for squeezing over.
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