Thai prawn noodle soup

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With weather like this we need more soup recipes…

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Serves 2

  • 2 tsp vegetable oil
  • 3 spring onion, sliced
  • 1 tsp grated ginger
  • 2 level tbsp Thai red curry paste
  • 200ml coconut milk
  • 250ml vegetable stock with 1/2 stock cube
  • 40g Udon noodles
  • 1 tsp fish sauce
  • Zest and juice of 1/2 lime
  • 50g mangetout
  • 50g beansprout
  • 1/2 head pak choi, sliced
  • 100g cooked king prawns
  • 2tbsp dried coriander
  • 1tsp dried mint
  • 1 red chilli, chopped and deseeded

Heat the oil in a pan and cook the spring onions and ginger over a low heat for one minute. Add the curry paste and cook for a further minute.

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Add the coconut milk and stock. Simmer for 10 minutes. Cook the noodles to the packet instructions.

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Add the fish sauce, lime zest and juice, mangetout, beansprouts and pak choi to the coconut milk mixture. Simmer for four minutes. Add the prawns, coriander, mint and chillies. Simmer until everything is heated through.

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Divide the noodles between two bowls and pour the soup over. Serve.

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