Aromatic Garam Masala Prawn and Sweetcorn Soup

Name: Aromatic Garam Masala Prawn and Sweetcorn Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 300 g prawns defrosted if frozen; 500 g new potatoes cut into bite-size pieces; 200 g frozen sweetcorn; 3 spring onions, finely sliced; 2 clove Garlic; 15 g ginger grated; 1 tbsp sunflower oil; 600 ml low-salt chicken stock; 200 ml milk; 2 tsp garam masala; 1 1/2 tsp medium curry powder; 1 handful small handful of coriander finely chopped; 1 lime, cut into wedges; 1 loaf crusty bread

A comforting and fragrant soup that combines juicy prawns with sweetcorn and tender new potatoes in a spiced, creamy broth. This quick, one-pot meal is packed with flavor and perfect for a satisfying weeknight dinner.

Servings4 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

prawns defrosted if frozen
300 g
new potatoes cut into bite-size pieces
500 g
frozen sweetcorn
200 g
spring onions, finely sliced
3
Garlic
2 clove
ginger grated
15 g
sunflower oil
1 tbsp
low-salt chicken stock
600 ml
milk
200 ml
garam masala
2 tsp
medium curry powder
0.5 tsp
small handful of coriander finely chopped
1 handful
lime, cut into wedges
1
crusty bread
1 loaf

Step-by-Step Instructions

Heat the sunflower oil in a large saucepan over medium heat. Add the sliced spring onions, crushed garlic, and grated ginger, sautéing for 2-3 minutes until the mixture is fragrant and sizzling.

Stir in the garam masala and curry powder, cooking for about 1 minute to allow the spices to toast and release their oils. Pour in the chicken stock and add the bite-sized potato pieces. Bring the liquid to a boil, then reduce the heat and simmer for 12-14 minutes, or until the potatoes are just tender.

Stir in the sweetcorn, prawns, and milk. Continue to simmer for another 2-4 minutes until the prawns are pink and cooked through. Be careful not to overcook the prawns to keep them tender.

Season the soup to taste with salt and pepper. Ladle into bowls, sprinkle with freshly chopped coriander, and serve with lime wedges for squeezing and crusty bread on the side.

Chef's Tips

For a dairy-free version, replace the milk with full-fat coconut milk for extra richness. If you prefer a thicker consistency, lightly mash a few of the cooked potatoes against the side of the pot before adding the prawns. Ensure your prawns are fully defrosted and patted dry before adding them to the soup to prevent excess water from diluting the broth.