Recipes: Asian sweetcorn soup

Great all year round, this soup is best in September when sweetcorn is at its juiciest

Ingredients

1 tbsp Thai red curry paste
400ml tin coconut milk
200g sweetcorn , sliced off the cob
16 cherry tomatoes , halved
200g raw peeled prawns , from a sustainable source
500ml chicken or veg stock
a small bunch coriander , roughly chopped

1. Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
2. Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute. Add the stock and stir well then stir in the coriander.

NUTRITION PER SERVING:

294 kcalories, protein 17.3g, carbohydrate 13.5g, fat 19.4 g, saturated fat 14.2g, fibre 1.4g, salt 1.33 g 

source: bbcgoodfood.com