Garam masala prawn & corn soup
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Main dish
Contains crustaceansContains milkPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
5 min
Cook
25 min
Total time
30 min
Ingredients
Ingredients
servings
- 1 c. à soupe sunflower oil
- 3 spring onions finely sliced
- 2 garlic cloves crushed
- 15 g ginger grated
- 2 c. à café garam masala
- 1,5 c. à café medium curry powder
- 600 ml low-salt chicken stock
- 500 g new potatoes cut into bite-size pieces
- 200 g frozen sweetcorn
- 300 g prawns defrosted if frozen
- 200 ml milk
- small handful of coriander finely chopped
- 1 lime cut into wedges
- crusty bread
Method
- 1
Heat the oil in a saucepan over a medium heat. Tip in the spring onions, garlic and ginger and cook for 2-3 mins until sizzling and fragrant. Mix in all the spices and cook for a further minute until aromatic. Splash in the stock and new potatoes. Bring to the boil and simmer for 12-14 mins, until the potatoes are almost tender.
- 2
Stir in the sweetcorn, prawns and milk, and cook for a further 2-4 mins until the prawns are cooked through. Season to taste, sprinkle with coriander and serve with lime wedges to squeeze over and some crusty bread on the side.
Nutrition
- calories
- 216 calories
- fatContent
- 6 grams fat
- fiberContent
- 4 grams fiber
- sugarContent
- 5 grams sugar
- sodiumContent
- 0.98 milligram of sodium
- proteinContent
- 14 grams protein
- carbohydrateContent
- 24 grams carbohydrates
- saturatedFatContent
- 2 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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