Mumbai Coconut Prawn Soup
with Pre-Prepped Veggies & Lime- Crustaceans
- Milk
Nip that prawns soup craving in the bud with this four-step soup. Complete with plenty of veggies to keep the carbs in check, you have the best ingredients to soak up all of this coconutty deliciousness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
peeled prawns
(Contains: Crustaceans;)
½
lime
1 packet
Green Veg Mix
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 packet
coriander
Not included in your delivery
olive oil
¾ cup
water
Utensils
Cooking Steps
• Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. • Cook green veg mix, until just softened, 3-4 minutes.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Reduce heat to medium, then add Mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and return the prawns to the pan and, cook, stirring, until slightly thickened, 2-3 minutes. • Season to taste.
• Divide the Indian coconut prawn soup between bowls. • Tear over coriander and serve with lime wedges. Enjoy!
