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Super Quick Sri Lankan Coconut Prawns Soup

Super Quick Sri Lankan Coconut Prawns Soup

with Pre-Prep Veg & Crushed Peanuts
Recipe Development Team
Recipe Development TeamUpdated on September 05, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
291 kcal
Protein
: 
20.5g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Coriander

190 g

Peeled Prawns

(Contains: Crustaceans)

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

(Contains: Milk)

1 packet

Green Veg Mix

1

Lime

1 packet

Coconut Milk

Calories291 kcal
Energy (kJ)1220 kJ
Fat18 g
of which saturates15.7 g
Carbohydrate11.1 g
of which sugars6.1 g
Dietary Fibre8.4 g
Protein20.5 g
Sodium1230 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• Divide the Indian coconut prawn soup between bowls. • Tear over coriander and serve with lime wedges. Enjoy!

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