Jamie Oliver’s “gentle” and warming spiced prawn soup comes together in just 20 minutes, making it an ideal choice for busy weeknights.

With a hearty combination of prawns, fragrant spices, and creamy coconut milk, this dish sure to bring comfort without a fuss.

This simple recipe was originally published in the chef’s 5 Ingredients – Quick & Easy Food cookbook, and is also available on his official website.

Packed with good ingredients, this recipe is impressive yet straightforward, allowing you to enjoy a nourishing meal in just 20 minutes.

Prepared as per instructions, this recipe yields four servings using just five ingredients.

Ingredients

250g small frozen cooked peeled prawns

150g basmati rice

Eight spring onions

Two heaped tablespoons korma curry paste

One 400ml tin of light coconut milk

Method

Start by placing the prawns in a bowl of cold water to allow them to begin thawing.

In the meantime, heat a large shallow casserole pan over high heat and dry fry the rice for about three minutes, stirring frequently, while you trim and thinly slice the spring onions.

Next, add one tablespoon of olive oil, along with the spring onions and korma paste, to the pan.

Stir this mixture for two minutes before pouring in the coconut milk and two and a half cans of water. Bring it to a boil and let it cook for 12 minutes, stirring occasionally. With six minutes remaining, drain the prawns, chop them finely, and add them to the soup.

Once the rice is fully cooked and the soup has reached your preferred consistency, taste it and adjust the seasoning with sea salt and black pepper to perfection. Serve and enjoy!