Asian sweetcorn soup

Ingredients

• 1 tbsp Thai red curry paste
• 400ml tin coconut milk
• 200g sweetcorn , sliced off the cob
• 16 cherry tomatoes , halved
• 200g raw peeled prawns , from a sustainable source
• 500ml chicken or veg stock
• a small bunch coriander , roughly chopped 

1. Heat the red curry paste in a saucepan until it starts to sizzle in its own oil, stir in the coconut milk and bring to a simmer.
2. Add the corn and cook for 3 minutes then add the cherry tomatoes and prawns and cook for a minute. Add the stock and stir well then stir in the coriander.