Thai butternut and prawn soup

Thai butternut and prawn soup

Ingredients

• 200ml coconut milk
• 15ml (1 tbsp) Thai red curry paste
• 1 stalk lemon grass, bruised
• 1 x 600g sachet ready-made fresh butternut soup
• 250g prawns, de-veined and peeled
• 10ml (2 tsp) fish sauce
• Zest and juice of 1 lime
• Salt and black pepper
• Fresh coriander, chopped, to serve

Method

Place the coconut milk and red curry paste in a large pan and stir over medium heat until combined. Add the lemon grass and butternut soup, bring to a gentle simmer and cook for 15 minutes.

Add the prawns, fish sauce, lime zest and juice and seasoning. Bring to a simmer and cook for about 10 minutes. Serve garnished with coriander.

Serves 4-6.