Thai green prawn noodle soup
Fragrant coconut broth with prawns, noodles and crunchy veg. Ready in 20 minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked king prawns, frozen250 g
- Thai green curry paste (vegetarian)60 g
- Coconut milk (tin)1 tin
- Rice noodles200 g
- Stir-fry vegetables400 g
- Vegetable stock cubes1 cube
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Heat a little oil in a large pan over a medium heat and fry the green curry paste for 1 minute. Add the coconut milk, the crumbled stock cube and 600 ml of water and bring to a simmer.60 g thai green curry paste1 tin coconut milk1 cube
- Add the rice noodles and the stir-fry vegetables and cook for 4 minutes.200 g rice noodles400 g stir-fry vegetables
- Add the prawns and cook for 3 minutes, until hot all the way through. Squeeze in the juice of the lime and ladle into bowls.250 g cooked king prawns, frozen1 lime
A splash of soy sauce and a pinch of sugar balance the broth if it tastes flat.
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