Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Garam masala prawn & corn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 3 spring onionsfinely sliced
- 2 garlic clovescrushed
- 15g gingergrated
- 2 tsp garam masala
- 1½ tsp medium curry powder
- 600ml low-salt chicken stock
- 500g new potatoescut into bite-size pieces
- 200g frozen sweetcorn
- 300g prawnsdefrosted if frozen
- 200ml milk
- small handful of corianderfinely chopped
To serve
- 1 limecut into wedges
- crusty bread
Nutrition: Per serving
- kcal216
- fat6g
- saturates2g
- carbs24g
- sugars5g
- fibre4g
- protein14g
- salt0.98g
Method
step 1
Heat the oil in a saucepan over a medium heat. Tip in the spring onions, garlic and ginger and cook for 2-3 mins until sizzling and fragrant. Mix in all the spices and cook for a further minute until aromatic. Splash in the stock and new potatoes. Bring to the boil and simmer for 12-14 mins, until the potatoes are almost tender.
step 2
Stir in the sweetcorn, prawns and milk, and cook for a further 2-4 mins until the prawns are cooked through. Season to taste, sprinkle with coriander and serve with lime wedges to squeeze over and some crusty bread on the side.