Prawn noodle soup recipe
On a cold day, there's nothing better than a warming bowl of noodle soup – and this prawn dish is ready in just 15 minutes. The creamy coconut base balances the heat from the chilli and red curry paste. If you want to add some veg to the soup, pop in pak choi, chard, kale or spinach after you've added the stock and coconut milk.
Ingredients
- 1 tbsp olive oil
- 1 red chilli, deseeded and finely sliced
- 2.5 tbsp Thai red curry paste
- 600 ml hot vegetable stock
- 1 x 400g/14oz can of coconut milk
- 2 tsp fish sauce
- 100 g rice noodles
- 1 lime, juice only plus wedges to serve
- 150 g raw king prawns, peeled
- 1 tbsp roughly chopped coriander (cilantro), plus leaves to garnish
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: Malaysian
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Place a saucepan over a medium heat and add the olive oil.
- Stir in the chilli and cook for a minute, then add the Thai red curry paste and cook for a further minute.
- Whisk in the hot vegetable stock and coconut milk and bring to the boil. Stir in the fish sauce, toss in the noodles and cook for 2 minutes.
- Squeeze in the lime juice, add the raw prawns and cook for about 4 minutes.
- Stir in the chopped coriander and season with salt and pepper.
- Serve in bowls with the coriander leaves and the lime wedges on top for squeezing over.
This recipe is from Clodagh's Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire by Clodagh McKenna. Published by Kyle Books, £20.00. Photography by Dora Kazmierak.
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