Garam masala prawn & corn soup

Ingredients

For 4 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. 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. 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.