Green Curry Turnip Soup With Lemon Zest Prawns
Serves 8-10
Ingredients:
600g/1 turnip
350g/3 courgettes
250g/2 leeks
200g/half head of celery
1 red chilli, deseeded and chopped
1 tbsp olive oil
3 garlic cloves, crushed
1 tsp Chinese five spice
2 tbsp fish sauce
1 tbsp green curry paste
1 vegetable stock cube
1-1.5 litres boiling water from kettle (depending on how thick you would like the soup)
100ml light coconut milk
100g prawns (per person)
1 lemon, squeezed
How to prepare:
- Wash the vegetables. Slice the courgettes, leeks and celery. Chop the turnips into cubes.
- Heat oil in a wok or large pot. Fry chopped turnip, courgettes, leeks and celery for a few minutes. Add chilli, garlic, Chinese five spice, fish sauce and curry paste.
- Dissolve stock cube in boiling water from the kettle. Add to pot..
- Simmer for 30-40 minutes or until vegetables are soft.
- Allow to cool slightly before adding light coconut milk to pot and stir thoroughly.
- Serve a bowl of soup with 100g prawns drizzled with lemon juice.
Calories per serving