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!
