• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 125g/4oz sweet­corn
  • 200g/7oz shelled king prawns, rough­ly chopped
  • 750ml/3 cups veg­etable or chick­en stock/broth
  • 1 tsp Thai fish sauce
  • 150g/5oz fine egg noo­dles
  • 2 tb­sp co­conut cream
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the prawns and noo­dles are ten­der and cooked through. Sea­son and serve.
  3. Fine­ly sliced spring onions make a great gar­nish for this soup.