Why order takeaway when this fabulous soup is so quick to whip up at home? Prawns are a filling source of protein, while the zucchini noodles, or “zoodles”, are a more easily digestible alternative to wheat and white rice noodles, which can send your blood sugar on a rollercoaster. Enjoy as a light lunch or dinner.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin coconut oil
- 1 tbsp green curry paste
- 2 tbsp smooth peanut butter
- 1 thumb-sized piece fresh ginger, peeled & cut into matchsticks
- 4 kaffir lime leaves
- 2 anchovies, chopped (optional)
- 400mL tin coconut milk
- 200mL good-quality fish stock
- 2 tbsp tamari
- Juice 1 lime
- 1 red chilli, thinly sliced
- 200g raw prawns, peeled & deveined
- 2 zucchinis, spiralised
- Handful coriander, to serve
Method
- Melt coconut oil in large saucepan over medium heat. Add curry paste and peanut butter and cook, stirring, for 1 min.
- Add ginger, lime leaves and anchovies, if using, and give a quick stir. Pour in coconut milk and stock and bring to boil, stirring from time to time.
- Reduce heat and simmer for about 5 mins. Add tamari, lime juice and chilli, then stir in prawns and zucchini. Cook for 3–4 mins or until prawns are opaque.
- Serve immediately topped with coriander.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
