Meals and Courses

Chilled Coconut Soup with Sizzling Prawns

cook 10 mins
  • 400 ml (14 fl oz) can coconut milk, chilled
  • 150 ml (1/4 pint) chilled natural yogurt
  • 1/4 cucumber, finely chopped
  • 3 tablespoons finely chopped mint leaves
  • pepper
  • 1 tablespoon chopped coriander leaves, to garnish (optional)
  • naan bread, to serve
  • 1 tablespoon sunflower oil
  • 175 g (6 oz) cooked peeled king prawns
  • 1 teaspoon ready-minced garlic
  • 1/2 teaspoon cayenne pepper
  • Place the coconut milk, yogurt, cucumber and mint into a large jug and mix well, then season with plenty of pepper. Pour into 2 serving bowls.
  • Heat the oil in a frying pan until smoking. Toss the prawns with the garlic and cayenne pepper, then carefully tip into the hot oil and cook over a high heat for 2–3 minutes until golden in places and sizzling.
  • Divide the prawns between the serving bowls, sprinkle with coriander, if liked, and serve immediately with naan bread.
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