Spicy Prawn and Butternut Squash
Thai Soup
Have a warm and spicy evening!
Cals 512 · Prot 31 · Carbs 61 · Fat 19
Low Carb
30 min
Have a warm and spicy evening!
Cals 512 · Prot 31 · Carbs 61 · Fat 19
Low Carb
Ingredients
For soup
Jumbo prawns
7*
300 Grams
Butternut squash
600 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Ginger
30 Grams
Vegetable oil
1 Tbsp
Red curry paste
7*
20 Grams
Water
700 ML
Vegetable stock cube
15*
1 Piece
Coconut milk
200 ML
Soy sauce
9*10*11*
20 ML
To serve
Sugar snap peas
100 Grams
Large red chilli
1 Piece
Lime
1 Piece
Fresh coriander
15 Grams
Allergens
*7 Crustaceans, *15 Celery, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2143 / 512 |
| Fats (g) | 19 |
| of which saturated (g) | 10.7 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 14.5 |
| Fibers (g) | 14.1 |
| Proteins (g) | 30.5 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Peel and de-seed the butternut squash. Chop it into chunks. Peel and chop the shallots and garlic. Peel and grate the ginger.
2 Start soup
Heat a soup pot over a medium heat with a drizzle of vegetable oil. Add the butternut squash, shallots, garlic and ginger. Cook for 4-5 min or until starting to soften. Add the red curry paste (spicy!) and cook for 1-2 min further.
3 Add and simmer
Add the measured water and stock cube. Bring to a boil, cover and reduce the heat to medium-low. Simmer for 20 min or until the squash has softened.
4 Prep toppings
Meanwhile, rinse the sugar snap peas and slice them thinly. Thinly slice the red chilli. Slice the lime into wedges. Chop the fresh coriander.
5 Puree
Add the coconut milk (reserve 2-3 Tbsp for garnish) and puree the soup with a blender until smooth. Return the pureed soup to a high heat.
6 Add prawns
Add the prawns (see pro tip) and the soy sauce. Bring to a boil and cook for 3 min further or until the prawns have cooked through (do not overcook or they may become rubbery). Check the seasoning. Divide the soup among bowls. Garnish with a swirl of reserved coconut milk. Top with the sliced sugar snap peas, red chilli (spicy!), lime wedges and chopped coriander.
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