- 3 x 410 g cans tom yum soup
- 3 x 160 g hand-selected petit pois peas
- 1 kg peeled prawn tails
- 400 g coconut cream
- 30 g fresh basil, to garnish
Place the soup, peas and prawns in a deep saucepan, and bring to a boil. Simmer for 3 minutes to cook through the prawns. Add the coconut cream and stir through.
Remove from the heat and garnish with fresh basil.
Per serving: 1067.1kJ, 24g protein, 12.1g fat, 12.9g carbs