Soup SEASO

The perfect comfort food for a chilly day, these bowls are packed with hearty flavour

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Sweetcorn & coconut soup with prawn toast

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon sesame oil

4 spring onions, chopped finely

4 garlic cloves, crushed

1 tablespoon fresh ginger, finely grated

6 corn cobs, kernels removed

750ml vegetable or chicken stock

400g can coconut cream

Toasted flaked coconut, sliced green chilli, spring onions, to serve

PRAWN TOAST

200g prawns, uncooked, peeled

1 garlic clove, crushed

1 teaspoon fresh ginger, finely grated

1 egg white

1 teaspoon caster sugar

1 teaspoon soy sauce

2 teaspoons spring onions, sliced thinly

4 slices white bread, crusts removed

100g black and white sesame seeds

Vegetable oil, for frying

Heat oil in a large saucepan over medium heat. Add spring onions, garlic and ginger, cooking for 4-6 minutes or until fragrant and soft. Add corn and cook for 2 minutes.

Add stock and most of the coconut cream (reserving 1/4 cup for serving). Bring to a simmer, then reduce heat to low. Cook, covered loosely, for 20 minutes or until corn is tender and soup has thickened slightly.

To make prawn toast, place prawns, garlic, ginger, egg white, sugar and soy sauce in a food processor, then process until a chunky paste. Add spring onion and pulse to combine. Spread the prawn mixture over bread, taking it right to the edges of the bread. Place sesame seeds onto a plate. Press bread, prawn-side down in seeds to coat.