Thai-inspired Prawn & Coconut Curry Soup

15 ingredients

6 servings

Ingredients

0/15 ingredients

2 tbsp oil

1/2 kg prawns

50-55gm spring onions (3 - chopped)

170gm carrots (2 - diced)

1 green chilli (thinly sliced)

1 large red capsicum (thinly diced)

3 cloves garlic (minced)

2 tsp ginger (minced)

6 tbsp Ayam's Thai red curry paste

400ml coconut milk

2 1/2 cups chicken broth

3 cups baby spinach (roughly chopped)

2 tbsp lime juice

1/4 cup coriander leaves

salt and pepper

Directions

0/0 steps made

Prepare all the vegetables.
Heat oil and add prawns to it. Cook for 2-3 minutes (until caramelised and half-cooked). Season with salt and pepper. Remove from pan and set aside.
In the same pan, add the spring onions, carrots, capsicums, and chillies. Stir fry for 5 minutes. Season with salt and pepper.
Add garlic and ginger and cook for another 1-2 minutes.
Stir in the Thai red curry paste and cook for 30 seconds.
Add the coconut milk and chicken broth. Bring to a boil and then reduce the flame to simmer for 6-8 minutes.
Stir in the baby spinach and simmer until wilted (about 2 minutes).
Add prawns, lime juice, and coriander leaves. Simmer for 2 minutes to reheat the prawns.
Season with salt and pepper to taste.
Serve with boiled basmati rice or cooked rice vermicelli noodles.