Thai Coconut and Squash Soup-Curry with Prawns
Ingredients
- 400 g raw king prawns, peeled
- 500 g butternut squash, peeled and cubed
- 2 tbsp gluten-free Thai green curry paste
- 400 ml coconut milk
- 300 ml vegetable stock (gluten-free)
- 2 tbsp gluten-free fish sauce
- 1 lime
- 20 g fresh coriander
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 380 kcal
- Protein
- 21.3 g
- Carbohydrate
- 17.7 g
- of which sugars
- 6.1 g
- Fat
- 24.5 g
- of which saturates
- 20.5 g
- Fibre
- 4.3 g
- Salt
- 3.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large saucepan, add the curry paste and fry for 2 minutes.
- 2
Add the squash and stir to coat, then pour in the coconut milk and stock.
- 3
Bring to the boil, reduce to a simmer and cook for 20 minutes until the squash is soft.
- 4
Use a hand blender to partially blend the soup, leaving some chunks for texture.
- 5
Add the prawns and fish sauce and simmer for 3–4 minutes until cooked through.
- 6
Squeeze over the lime, scatter with coriander and serve in deep bowls.
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