We love our soups and even eat them through the summer months, sometimes replacing main courses with them, if they are substantial enough.
This is a recipe from the wonderful BBC Good Food website, and I altered it a little to suit our taste buds. It is very light and full of flavor.
Serves 4
1 tbsp sunflower oil
10 oz bag crunchy stir-fry vegetables
6 scallions, chopped on the diagonal, green and white parts
6 oz shitake mushrooms, stems removed and sliced
2 tbsp Thai green (or yellow) curry paste . You may want to start with 1 tbsp if you’re not too much into spicy food.
15 oz can reduced fat coconut milk
7 fl oz vegetable or fish stock
11 oz medium straight-to-wok noodles
8 oz bag large raw prawns, shelled and de-veined
A handful of roughly chopped cilantro
Heat a wok, add the oil then stir-fry the vegetables, scallions and mushrooms for 3 – 4 minutes.
Take them all out and set them aside, then tip the curry paste into the pan and fry gently for 1 minutes.
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 to 5 minutes until the prawns are cooked through.
Stir in the vegetables, add the chopped cilantro and serve. Easy isn’t it?