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Coconut Prawn and Rice Soup

  • Serves 4
  • Preparation Time 05MINS
  • Cook Time 15MINS

1 L Campbell’s Thai Stock Base

1 cup jasmine rice

300g frozen peeled green prawns

165ml can coconut milk

Coriander leaves and sliced chilli (garnish)

STEP 1 Bring Campbell’s Thai Stock Base to the boil in a medium saucepan. Add rice and simmer for 10 minutes, stirring occasionally.

STEP 2 Add prawns and simmer for 5 minutes until cooked through and rice is tender. Remove from heat and stir through coconut milk.

STEP 3 Ladle soup into bowls and garnish with coriander leaves and chilli.