Coconut Prawn Soup

Ingredients:

500ml vegetable stock

400ml coconut milk (light or full fat)

2tsp red Thai curry paste

100g baby corn

150g peeled uncooked king prawns

150g spinach

75g long grain brown rice  

Coriander to serve if desired.

Method:

Add the stock, coconut milk and curry paste to a large saucepan and bring to the boil.

Add the rice, cover and cook for 5 minutes.

Add the baby corn and cook for 5 minutes.

Stir in the prawns and spinach and leave to cook for 2 minutes. Cook until the prawns have turned pink and are cooked through.

Serve with coriander if desired.