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.