Ingredients

Method

• 2 x 600 g packets butternut-and-orange soup
• 1 x 400 g prawn masala
• 1 x 400 ml can coconut cream
• 1 cup buttermilk, for serving
• 24 curry leaves, for serving

Method

Ingredients

Pour the soup into a large pot and bring to a boil. Add the prawn masala and coconut cream then turn down the heat and stir though. Serve
warm with a drizzle of buttermilk and the curry leaves.

TASTE’s take:
A simple combination of two ready-made meals, this fragrant soup is an instant crowd pleaser.