- 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.