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Spicy prawn soup
Thursday, 12 October 2017 - 10:33 | Views - 766
Ingredients
1 tbsp sunflower oil
300g bag crunchy stir-fry vegetables
140g mushroom
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodle
200g bag large
Prep: 5 MINS
Method
1)Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins.
1 tbsp sunflower oil
300g bag crunchy stir-fry vegetables
140g mushroom
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodle
200g bag large
Prep: 5 MINS
Method
1)Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins.
Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
2)Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through.
2)Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through.
Stir in the veg, then serve.
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