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Prawn and coconut soup


Serves: 2
timeTotal time:
Prawn and coconut soup
Recipe photograph by Dan Jones

Prawn and coconut soup


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
485Kcal
Fat
19gr
Saturates
11gr
Carbs
56gr
Sugars
12gr
Fibre
4gr
Protein
28gr
Salt
3.3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 2 tbsp laksa paste
  • 1 lemongrass stalk, halved
  • 300ml chicken or vegetable stock
  • 1 fresh kaffir lime leaf (or 3 dried)
  • 1 x 400ml tin lighter coconut milk
  • 1-2 tbsp Thai fish sauce
  • 1 x 225g bag raw prawns, defrosted
  • 1 x pack ready prepared stir-fry veg (we used 240g Taste The Difference Tenderstem stir-fry pack)
  • juice and zest of 1 lime, plus lime wedges to serve
  • 2 tbsp chopped coriander, plus a few whole leaves

Step by step

  1. Place a wok or large, deep frying pan over a medium heat, add the laksa paste and 2 tablespoons water and cook, stirring, for 2 minutes. Bash the lemongrass with a rolling pin to help release the flavours, then add to the pan along with the stock and lime leaf (or leaves) and bring to the boil. Reduce the heat and simmer for 5 minutes.
  2. Next, add the coconut milk and with 1 tablespoon fish sauce to the pan and return to the boil. When boiling, add the prawns and stir-fry veg and simmer for about 5 minutes until tender and cooked through.
  3. Stir in the lime juice and zest and the chopped coriander; taste and add a little more fish sauce if needed. Remove from the heat and ladle into bowls, discarding the lemongrass and lime leaf. Sprinkle over the coriander leaves and serve with lime wedges on the side and rice to spoon in.

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