Adaptations:

• For a dairy-free version, either swap the yogurt with a dairy-free version or simply leave it out entirely — the soup will turn out a little bit lighter and more broth-like in consistency.

• A small amount of coconut yogurt can substitute if you want to keep the creaminess.

• If you don't eat prawns, the soup is equally good served with pan-fried halloumi cubes or a handful of toasted pine nuts on top.

• For a more substantial meal, serve alongside warm flatbread or a slice of sourdough.

Storage:

The soup keeps in a sealed jar or airtight container in the fridge for up to 2 days — stir or shake before serving as it will separate slightly. The flavour stays good but the colour will dull slightly by day two. Cook the prawns fresh each time rather than storing them in the soup; reheated prawns added to cold soup lose their texture. The soup is not suitable for freezing.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!