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Spicy Prawn Thai Coconut Soup

Spicy Prawn Thai Coconut Soup

Spicy Prawn Thai Coconut Soup

with mushrooms, carrot and cashews

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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, but luckily in this soup, it's tempered with cooling coconut milk and paired with prawns for a beautifully balanced dish.

Tags:

Extra spicy

•Quick

•Eat Me First

Allergens:

Celery

•Crustaceans

•Cashew nuts

•Wheat

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Mushrooms

1 unit(s)

Carrot

1 sachet(s)

Red Thai Style Paste

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 unit(s)

Lemon

180 grams

Prawns

(Contains: Crustaceans)

10 grams

Cashews

(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Peanut)

1 unit(s)

Scallion

1 pack(s)

Coconut Milk

300 grams

Udon Noodles

(Contains: Wheat)

Not included in your delivery

to taste

Water

to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kcal)570 kcal

Energy (kJ)2383 kJ

Fat21.13 g

of which saturates15 g

Carbohydrate68.88 g

of which sugars11.47 g

Dietary Fiber0 g

Protein29.48 g

Cholesterol0 mg

Salt4.41 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.

Utensils

•Grater

Cooking Steps

Get Prepped

1

Boil 500ml water (double for 4p) in a pot or kettle if you've got one.
Thinly slice the mushrooms.
Trim and coarsely grate the carrot (no need to peel).
Trim and thinly slice the scallions.
Chop the lemon into thick wedges.

Cook the Veg

2

Place a large pot over medium-high heat with a drizzle of oil.
When hot, add the mushrooms and fry until turning golden, 3-4 mins, stirring occasionally. Add more oil if necessary.
Stir in the red Thai paste and the carrot.
Cook for 1 min.

Make the Soup

3

Stir the coconut milk, stock, boiled water and ¼ tsp sugar (double for 4p) into the pot.
Bring to the boil then reduce to a simmer.
Pop in the noodles and prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Stir, and simmer for 6-7 mins. Add more water if needed to achieve desired consistency.

Dish Up

4

Divide the soup between your bowls.
Season to taste with lemon juice, salt and pepper.
Finish with a sprinkling of cashews and sliced scallion.
Serve any lemon wedges alongside.

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