Spicy Prawn and Butternut Squash

Thai Soup

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Reserve some of the prawns and make a mild stir-fry for them. Serve with rice.

Pro tip

Prepping ahead? Make the soup, blend it and store it in the fridge. Once ready to serve, re-heat, add the prawns and cook as stated in step 6.

Have a warm and spicy evening!

Cooking Time: 30 min

Equipment Required: Blender

Cals 570 · Prot 33 · Carbs 50 · Fat 28

Dairy-Free

Ingredients

Number of people

For soup

Prawns 350 Grams
Butternut squash 600 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Water 700 ML
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Soy sauce 20 ML

To serve

Sugar snap peas 100 Grams
Large red chilli 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams

Have a warm and spicy evening!

Cooking Time: 30 min

Equipment Required: Blender

Cals 570 · Prot 33 · Carbs 50 · Fat 28

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Reserve some of the prawns and make a mild stir-fry for them. Serve with rice.

Pro tip

Prepping ahead? Make the soup, blend it and store it in the fridge. Once ready to serve, re-heat, add the prawns and cook as stated in step 6.

Ingredients

Number of people

For soup

Prawns 350 Grams
Butternut squash 600 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 1 Tbsp
Red curry paste 20 Grams
Water 700 ML
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Soy sauce 20 ML

To serve

Sugar snap peas 100 Grams
Large red chilli 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...