Garam masala prawn & corn soup

• sunflower oil↗1 tbsp tbsp
• spring onions↗3

  finely sliced

• garlic cloves↗2

  crushed

• ginger↗15g g

  grated

• garam masala↗2 tsp tsp
• medium curry powder↗1½ tsp tsp
• low-salt chicken stock↗600ml ml
• new potatoes↗500g g

  cut into bite-size pieces

• frozen sweetcorn↗200g g
• prawns↗300g g

  defrosted if frozen

• milk↗200ml ml
• coriandersmall handful of

  small handful of, finely chopped

• lime↗1

  cut into wedges

• crusty bread↗

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium heat. Tip in the spring onions, garlic and ginger and cook for 2-3 mins until sizzling and fragrant. Mix in all the spices and cook for a further minute until aromatic. Splash in the stock and new potatoes. Bring to the boil and simmer for 12-14 mins, until the potatoes are almost tender.

2. 2

   Stir in the sweetcorn, prawns and milk, and cook for a further 2-4 mins until the prawns are cooked through. Season to taste, sprinkle with coriander and serve with lime wedges to squeeze over and some crusty bread on the side.