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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•Chef's Choice•Quick•Eat Me First
Allergens:Celery•Crustaceans•Cashew nuts•Wheat
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Mushrooms

1 piece

Carrot

1 sachet

Red Thai Style Paste

1 sachet

Vegetable Stock

(ContainsCelery)

1 piece

Lemon

180 g

Prawns

(ContainsCrustaceans)

10 g

Cashew Nuts

(ContainsCashew nutsMay be presentSesame, Cereals containing gluten, Peanut)

1 piece

Scallion

1 pack

Coconut Milk

300 g

Udon Noodles

(ContainsWheat)

Not included in your delivery

to taste

Water

to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.
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.
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.
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.