THAI PRAWN SOUP
2 tsp rice bran oil 1/4 cup red curry paste 1L thai soup base 2 x 270ml cans coconut milk 440g wok-ready noodles 3 tsp fish sauce 1 tblsp palm sugar, grated 1 tblsp lime juice 150g snow peas, trimmed and halved diagonally 400g peeled prawns, tails intact 1 cup bean sprouts
1. Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring, until fragrant. Add thai soup base and coconut milk, bring to boil. Reduce heat to medium-low and simmer uncovered until liquid reduces slightly. 2. Meanwhile, place noodles in heatproof bowl and cover with boiling water, then stand for three minutes before separating noodles with fork and draining. 3. Add fish sauce, sugar, lime juice, snow peas and prawns to soup. Cook for three minutes or until prawns are just cooked through, then serve on top of noodles. Enjoy!