Spicy Prawn Noodle Soup
Ingredients
- 1 teaspoon sunflower oil
- 1 medium red chilli chopped
- 1 spring onion spring onion chopped
- 1 small piece ginger chopped and peeled
- 3 tablespoon Thai red curry paste
- 1 fish stock fish stock dissolved in 450ml of boiling water
- 200 ml coconut milk
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 2 sprigs coriander chopped
- 100 g egg noodle nests dry weight - its best to use uncooked noodles.
- 170 g king prawns or large shrimp
- optional dried chilli flakes for garnish
Instructions
- Heat the oil in a large saucepan on a medium heat then add the chopped red chillies, chopped spring onion and chopped ginger. Cook for 4 minutes then reduce the heat and mix in the Thai red curry paste.
- In a measuring jug, dissolve the fish stock in 450ml of boiling water and pour into the pot. Mix in the coconut milk, lime juice, fish sauce, soy sauce, paprika and coriander then cover the pot with the lid and allow to simmer on a low heat for 10 minutes.
- Add in the noodles and cook for the time on the packaging then half way between that time add in the prawns. Once the prawns go pink and are cooked through, remove the pot from the heat and serve immediately.
