Green Curry Turnip Soup With Lemon Zest Prawns

Serves 8-10


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:

  1. Wash the vegetables. Slice the courgettes, leeks and celery. Chop the turnips into cubes.
  2. 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.
  3. Dissolve stock cube in boiling water from the kettle. Add to pot..
  4. Simmer for 30-40 minutes or until vegetables are soft.
  5. Allow to cool slightly before adding light coconut milk to pot and stir thoroughly.
  6. Serve a bowl of soup with 100g prawns drizzled with lemon juice.

Calories per serving