MILK SOUP RECIPES RECIPES
SPEEDY SPICED PRAWN SOUP | SEAFOOD RECIPES | JAMIE OLIVE…
Total Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Place the prawns in a bowl of cold water so they start to defrost.
- Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
- Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring everything occasionally.
- With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
- When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.
Nutrition Facts : Calories 321 calories, FatContent 13.1 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 16.1 g protein, CarbohydrateContent 36.2 g carbohydrate, SugarContent 3.9 g sugar, SodiumContent 1.2 g salt, FiberContent 2 g fibre
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