Speedy Spiced Prawn Soup


  • 250 g Frozen prawns cooked & peeled
  • 150 g Basmati rice
  • 8 Spring onions
  • 2 tbsp Curry paste
  • 400 ml Coconut milk


  • 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.