Speedy Spiced Prawn Soup

Dive into a bowl of warmth with this Speedy Spiced Prawn Soup, featuring tender prawns, fragrant basmati rice, and creamy coconut milk. Ideal for a cozy weeknight dinner that brings a taste of the tropics to your table.

• 250 g small frozen cooked peeled prawns
• 150 g basmati rice
• 8 spring onions
• 2 tablespoons korma curry paste
• 1 tin light coconut milk

Method

1. 1

   Place the prawns in a bowl of cold water so they start to defrost.

2. 2

   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.

3. 3

   Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan.

4. 4

   Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water.

5. 5

   Boil for 12 minutes, stirring everything occasionally.

6. 6

   With 6 minutes to go, drain the prawns, finely chop and stir into the soup.

7. 7

   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.