Thai butternut and prawn soup
Print Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 3-4 tbsp (45-60 ml) Tom Yum paste, or to taste400 g coconut milk500 g butternut chunks, cut slightly smaller300 g peeled prawn tails15 g fresh coriander, chopped4 cm-knob chopped ginger2 chopped garlic cloves1.25 l chicken stock
Instructions
1. Dry-fry paste, ginger, and garlic in a large saucepan for a minute or until fragrant. Toss in a little stock and mix well.
2. Add remaining stock, coconut milk, and butternut and simmer until butternut is cooked.
3. Blitz until smooth using a stick blender.
4. Toss in prawns and remove from heat. Stand for 5 minutes (prawns will cook in residual heat). Stir through coriander and serve.