Coconut Prawn Noodle Soup with Lime and Red Chilli

Updated at: Wed, 16 Aug 2023 20:11:38 GMT

Step 1

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. Thinly slice the chilli. Juice one half of the lime and cut the other half into wedges.

Step 2

2 Pour the coconut milk, red Thai style paste, veg stock paste and water (see ingredients for amount) into a saucepan and heat on high to bring to the boil, stirring. Sprinkle in half of the chilli, reduce the heat to medium-low and simmer for 3-4 mins.

Step 3

3 Meanwhile, boil a half-full kettle. Add the prawns to the sauce and simmer, stirring occasionally, for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Step 4

4 Put the rice noodles in a heatproof bowl and cover in boiling water. Leave to soften for 2 mins. Drain in a colander, return to the bowl and toss in a splash of oil to prevent sticking.

Step 5

5 Next, add the pak choi and mangetout to the curry, stir and simmer until the veg has softened and the prawns are cooked through, 3-4 mins. Stir in the lime juice. If you'd like to, season with salt and pepper. IMPORTANT: The prawns are cooked when opaque all the way through.

Step 6

6 Serve your King Prawn Red Thai style curry over a bed of noodles, garnished with a lime wedge and the remaining chilli.

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