Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… we’re giving you a taste of rich Thai Coconut Soup. Make it in batches to bring to work for the week ahead for a tasty alternative to your regular sandwich
Ingredients:
- 1 tbsp. vegetable oil
- 2 tbsp. grated fresh ginger
- 1 stalk lemon grass, minced
- 2 tsps. Red curry paste
- 900 ml chicken broth
- 3 tbsp. fish sauce
- 1 tbsp. light brown sugar
- 3 cans of coconut milk
- 230g mushrooms, sliced
- 450g of prawns (medium, peeled)
- 2 tbsp. fresh lime juice
- Salt to taste
- 25g of chopped fresh coriander to garnish
Method:
- Heat the oil in a large pot over medium heat.
- Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
- Slowly pour the chicken broth over the mixture, stirring continually.
- Stir in the fish sauce and brown sugar; leave to simmer for 15 minutes.
- Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft (about 5 minutes).
- Add the prawns; cook until no longer translucent (about 5 minutes). Stir in the lime juice; season with salt; garnish with coriander.
Recipe altered via allrecipes 
