Prawn, spinach and sweetcorn soup

Serves: 4

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Total Time: 60

Prep Time: 10

Cook Time: 50

• 326 gram(s) can sweetcorn, drained
• 2  leeks, halved and sliced
• 2  garlic cloves, peeled and smashed
• 1 whole(s) red chilli, halved (optional)
• 450 ml can Baxters Luxury Chicken Consommé
• 400 gram(s) can coconut milk
• 125 gram(s) medium rice noodles
• 400 gram(s) cooked shelled prawns
• 225 gram(s) baby spinach
• 3 tablespoon(s) freshly chopped coriander
• 2 teaspoon(s) fish sauce
• Juice of ½ lime
• 25 gram(s) chopped natural roasted peanuts to garnish

Method

1. Preheat the oven to 180°C (160°C fan) mark 6. Put the corn into a large flameproof casserole with the leeks, garlic, chilli (if using), consommé, coconut milk and 300ml (½ pint) cold water.
2. Cover and bring to the boil, then remove the lid and cook in the oven for 35-40min. Remove from the oven and put over a low heat on the hob.
3. Add the noodles and prawns and cook for 3-4min, then stir in the spinach, the chopped coriander, fish sauce and lime juice. Divide among four individual warm bowls and serve topped with a little of the chopped peanuts.

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