SERVES 6 PREPARATION: 10 MIN COOKING: 15 MIN
15ml (1T) oil
30ml (2T) red curry paste 1 can (400g) coconut milk 750ml (3c) hot chicken stock 15ml (1T) brown sugar
500g raw prawns, unshelled 200g rice noodles
15ml (1T) fish sauce
100g bean sprouts ½ cucumber, cut into
2 spring onions, sliced handful fresh coriander,
1 red chilli, sliced lime wedges, to serve
1 Heat the oil in a pan, add the red curry paste and fry for 3 minutes. Add the coconut milk, hot chicken stock and sugar and simmer for 5 minutes. Add the prawns and simmer for 5 more minutes.
2 Bring a pot of water to the boil and add the noodles. Boil for 2 minutes.
3 Add the fish sauce, bean sprouts, cucumber, spring onions, coriander and chilli to the prawn mixture and stir.
4 Divide the noodles between six bowls and spoon over the prawn mixture. Serve the soup with lime wedges.
Rice noodles are flat and soft and made with rice flour.