Speedy Spiced Prawn Soup Food

SPEEDY SPICED PRAWN SOUP

Steps:

• 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.

SPICY PRAWN SOUP

Steps:

• Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
• Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.

HOT SPICED PRAWNS

Steps:

• Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger.
• Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table.

SPEEDY SPICED SUNSHINE SOUP

Steps:

• Heat oil and saute onion and garlic for a few minutes.
• Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
• Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
• Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
• Add a squeeze of lemon juice and serve garnished with fresh herbs.