Recipe: Prawn Balti Coconut Soup | Jess & Josh Cook

This recipe is the perfect weeknight dinner, really easy to prepare and cook and takes barely any time at all. You can substitute most of the ingredients for other veg you have in your fridge too!


What You’ll Need – Serves 2

For the soup:

  • 200g king prawns
  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 3 spring onions
  • 1 large mushroom
  • 1 red chili
  • 1 bok choi
  • 3 tbsp balti paste
  • 1 tin coconut milk
  • 1 tbsp coriander leaf
  • 200g fresh Singapore noodles
  • Salt and pepper
  • Olive oil

For the mint sauce:

  • 100ml double cream
  • 1/2 tbsp mango chutney
  • 1 tsp coriander leaf
  • A pinch of pint
  • Salt and pepper


  1. Chop peppers, onion, spring onion, mushroom, red chili and bok choi.
  2. Fry onion in olive oil, then add the pepper, spring onion, mushroom, red chili and bok choi and fry until soft.
  3. Add prawns and fry for a couple of minutes.
  4. Add coconut milk and balti paste and mix well.
  5. Season with salt and pepper and simmer until reduced.
  6. Add the coriander and noodles and simmer for a further 5 minutes.
  7. To make the mint sauce combine all ingredients in a bowl.
  8. Serve!