A quick and delicious winter starter that can double up as a main course. Prawn and coconut soup is amazingly rich and creamy, perfect for the sophisticated palate.
Prawn and coconut soup
- 10ml oil
- 2 packets tom yum paste
- 2 x 425g tins coconut milk
- 700g prawns, cooked and peeled
- 375ml water
- 30ml fish sauce
- juice of 1 lime
- 2 spring onions, sliced
- 50ml fresh coriander
Heat the oil in a heavy-based frying pan over medium heat and add the tom yum paste. Cook slightly to release the flavour.
Add the coconut milk and heat through. Add the prawns and bring to the boil. Reduce the heat and simmer gently for 5 minutes. Add the water, fish sauce and lime juice.
When the soup is simmering again, pour it into 4 warmed bowls. Garnish with a little spring onion and coriander, and serve immediately.
Tom yum paste and red curry paste are available at Chinese supermarkets, and at selected supermarkets. You can substitute cooked chicken for the prawns. If you don’t want a coconut-based starter other great options are: Thai-style fish cakes, chicken satay, spring rolls or sticky pork spare ribs.