A scrumptious alternative to takeaway, this healthy soup has added extra veggies in the form of zucchini noodles.


  • 1 Tbs coconut oil

  • 1 Tbs green curry paste

  • 2 Tbs smooth peanut putter

  • 1 thumb sized piece of ginger, cut into matchsticks

  • 4 kaffir lime leaves

  • 2 anchovies, chopped (optional)

  • 1 400 ml can coconut milk

  • 200 ml fish stock

  • 2 Tbs wheat free tamari

  • Juice one lime

  • 1 red chilli, finely sliced

  • 200 g prawns, washed and patted dry

  • 2 zucchinis, spiralised

  • Handful of coriander


  • 1.

    Heat oil and add curry paste, nut butter, and sizzle for one minute

  • 2.

    Add ginger, lime leaves, anchovies if using, coconut milk and stock and bring to the boil stirring for about five minutes. Add tamari, lime, and chilli and cook for one minute

  • 3.

    Stir in prawns and zucchini noodles and cook for a 4-5 minutes until prawns are cooked and zucchini is softened but still al dente

  • 4.

    Serve with coriander.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 671kj
  • Fat Total 56g
  • Saturated Fat 43g
  • Protein 28g
  • Carbohydrate 26g
  • Sugar 7g
  • Sodium 1813mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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