Speedy spiced prawn soup

BASMATI RICE, CREAMY COCONUT MILK & GENTLE SPICES

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the prawns in a bowl of cold water so they start to defrost.

Step 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.

Step 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.

Step 4

With 6 minutes to go, drain the prawns, finely chop and stir into the soup.

Step 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.