Sweetcorn, coconut and turmeric soup with paprika-fried prawns – Food & Home Magazine
This recipe brings you happiness in a bowl with sweetcorn, coconut, and turmeric soup. The added paprika-fried prawns is the best part!
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Ingredients
- <h3>SWEETCORN SOUP</h3>
- 15ml (1 tbsp) olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 10ml (2 tsp) thyme leaves
- 5ml (1 tsp) ground turmeric
- 1 x 400ml tin coconut milk
- 700g frozen sweetcorn kernels +extra (defrosted), to garnish
- 500ml (2 cups) vegetable/chicken stock
- salt
- freshly ground black pepper
- <h3>PAPRIKA-FRIED PRAWNS</h3>
- drizzle olive oil
- 400g prawns, deveined and shelled
- 2,5ml (½ tsp) Spanish smoked paprika
- salt, to taste
- basil leaves, to serve
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