This curry-themed soup is a fantastic way to throw some energy back into your system after a good workout – especially effective on a cold day! A nice balance of protein and carbohydrates, feel free to adapt the amounts of each ingredient to bring it to your own preferred taste and consistency. If prawns aren’t really to your taste, try replacing them with some cooked pulled chicken.
Recipe Information
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4 people
Ingredients
- 250g frozen cooked peeled prawns
- 150g basmati rice
- 6 spring onions
- 2 heaped tablespoons of korma curry paste
- 400ml coconut milk
- 1 tbsp olive oil
Method
Step 1 – Place the prawns in a bowl of cold water so they begin to defrost. Trim and finely slice the spring onions, that’s all the preparation done!
Step 2 – Meanwhile, dry fry and toast the rice for three minutes in a large frying pan (alternatively, use a large shallow casserole pan) on a high heat.
Step 3 – Add the one tablespoon of olive oil, spring onions and spiced korma paste to the pan and stir continuously for two minutes.
Step 4 – Pour in the coconut milk and, using the same tin, add two tins’ worth (800ml) of water. Allow to boil for twelve minutes, occasionally stirring.
Step 5 – With six minutes to go, drain and add the prawns into the soup.
Step 6 – Season with sea salt and black pepper and continue to boil until the rice is cooked and the soup has reached the desired consistency.