THAI PRAWN SOUP

Highfields' Own - - Nutrition -

In­gre­di­ents

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

Method

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!

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