Spicy Prawn and Butternut Squash

Thai Soup
Have a warm and spicy evening!
Cals 554 · Prot 30 · Carbs 50 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
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Have a warm and spicy evening!
Cals 554 · Prot 30 · Carbs 50 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For soup
Jumbo prawns
300 Grams
Butternut squash
600 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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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.
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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.
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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.
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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