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Speedy spiced prawn soup
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Total Time:
20 minutes
20 minutes
Ingredients:
- 250 g small frozen cooked peeled prawns
- 150 g basmati rice
- 8 spring onions
- 2 heaped tablespoons korma curry paste
- 1 x 400 ml tin of light coconut milk
Instructions:
- In a bowl of cold water, allow the prawns to defrost. Meanwhile, dry fry and toast the rice in a large shallow casserole pan on high heat for 3 minutes, stirring regularly. While the rice cooks, trim and finely slice the spring onions. Add 1 tablespoon of olive oil, the spring onions, and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring occasionally. With 6 minutes left, drain the prawns, finely chop, and mix into the soup. Once the rice is cooked through and the soup reaches your desired consistency, season with sea salt and black pepper to taste before serving.
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