Indian Prawn, Lentil & Veggie Coconut Soup
with Tortilla Dippers, Mint & Yoghurt
- Milk
- Gluten
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Milk
- Soy
We've brought back our gorgeous lentils to level up your typical prawn and veggie soup. With a creamy coconut base and some veggies to soak up the goodness, all you need are some tortillas to scoop up this concoction.
Ingredients
1 packet
Bengal Curry Paste
1 packet
Coconut Milk
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Lentils
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mint
1 sachet
Vegetable Stock Pot
1
Zucchini
1 packet
Soffritto Mix
1
Silverbeet
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk;)
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Slice zucchini into half moons. Roughly chop silverbeet. • Rinse and drain lentils.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add soffritto and zucchini, stirring, until softened, 4-5 minutes. • Add mild curry paste, the butter and garlic and cook, stirring, until softened, 3 minutes.
• Add lentils and coconut milk, vegetable stock pot and the water. Bring to the boil then reduce heat to medium. Stir well to combine. • Simmer until slightly thickened, 5-7 minutes.
• While the soup is simmering, slice mini flour tortillas into 3cm strips. • Place tortilla strips on a lined oven tray in a single layer. Drizzle or brush with olive oil and season with salt and pepper. Bake until golden, 8-10 minutes. TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.
• To the saucepan, add silverbeet, stir to combine and cook until wilted, 2-3 minutes. Remove from heat and season to taste.
• Divide the Indian prawn and lentil coconut soup between bowls. • Top with Greek-style yoghurt and tear over mint leaves. Serve with tortilla dippers. Enjoy!
