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

Method

1. 1

   Heat the coconut oil in a large saucepan, add the curry paste and fry for 2 minutes.

2. 2

   Add the squash and stir to coat, then pour in the coconut milk and stock.

3. 3

   Bring to the boil, reduce to a simmer and cook for 20 minutes until the squash is soft.

4. 4

   Use a hand blender to partially blend the soup, leaving some chunks for texture.

5. 5

   Add the prawns and fish sauce and simmer for 3–4 minutes until cooked through.

6. 6

   Squeeze over the lime, scatter with coriander and serve in deep bowls.