Thai-Spiced Red Lentil and Prawn Broth
Ingredients
- 400 g raw king prawns
- 200 g red lentils
- 400 ml coconut milk
- 3 tbsp red Thai curry paste
- 600 ml vegetable stock
- 2 lime
- 20 g fresh coriander
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 32.1 g
- Carbohydrate
- 35.3 g
- of which sugars
- 4.8 g
- Fat
- 25.4 g
- of which saturates
- 20.7 g
- Fibre
- 5.2 g
- Salt
- 2.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat coconut oil in a large saucepan. Fry the Thai curry paste for 2 minutes until fragrant.
- 2
Add the rinsed red lentils, coconut milk and stock. Bring to the boil, then simmer for 15 minutes until the lentils are dissolved and the broth is creamy.
- 3
Add the raw king prawns and cook for 3–4 minutes until they are pink and cooked through.
- 4
Squeeze in the juice of both limes and taste for seasoning.
- 5
Serve in deep bowls over jasmine rice, scattered with fresh coriander and extra lime wedges.
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