Hot and sour prawn soup with cardamom infusion

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  • 8 to 10
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 10 minutes
  • 5 minutes
  • Paul Cluver Gewürztraminer 2006


  • 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

Cooking Instructions

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.
Serve immediately.
Per serving: 1067.1kJ, 24g protein, 12.1g fat, 12.9g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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