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Speedy spiced prawn soup

Speedy spiced prawn soup

Basmati rice, creamy coconut milk & gentle spices

Basmati rice, creamy coconut milk & gentle spices

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 321 16%

  • Fat 13.1g 19%

  • Saturates 6g 30%

  • Sugars 3.9g 4%

  • Salt 1.2g 20%

  • Protein 16.1g 32%

  • Carbs 36.2g 14%

  • Fibre 2g -

Of an adult's reference intake


  • 250 g small frozen cooked peeled prawns , from sustainable sources
  • 150 g basmati rice
  • 8 spring onions
  • 2 heaped tablespoons korma curry paste
  • 1 x 400 ml tin of light coconut milk

recipe adapted from

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Place the prawns in a bowl of cold water so they start to defrost.
  2. Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
  3. Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring everything occasionally.
  4. With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
  5. When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

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