Thai prawn and coconut soup with courgette noodles
A fragrant coconut broth with lemongrass, ginger, lime and juicy prawns, with courgette noodles instead of rice noodles.
- Time25 min
- LevelEasy
- Costabout £1.88 a head
Ingredients
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Method
- 1
Heat the coconut oil in a large pan over a medium heat. Cook the ginger, garlic, lemongrass and chilli for 2 minutes until fragrant.
2 min - 2
Pour in the coconut milk, water and stock cube. Bring to a gentle simmer.
- 3
Add the mushrooms and simmer for 5 minutes.
5 min - 4
Add the prawns and cook for 3 minutes, until they turn pink and curl up.
3 min - 5
Stir in the courgette noodles and cook for 1 minute so they stay a little crunchy.
1 min - 6
Take off the heat and add the lime juice and fish sauce. Remove the lemongrass, scatter over the coriander and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.