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Thai Red Curry Inspired Prawn Noodles

Thai Red Curry Prawn Noodle Soup

A speedy light flavourful lunch or dinner idea that takes 15 minutes including prep time.
Servings: 2 people

Ingredients

  • 165 g raw prawns
  • 1 clove of garlic
  • 1 tsp fresh diced ginger
  • 1 small red onion
  • 1 red pepper
  • 1 can of reduced fat coconut milk
  • 250 ml boiled water
  • 1 vegetable stock cube
  • 2 tbsp red thai curry paste
  • 1 tbsp tomato puree
  • 1 fresh lime
  • 2 rice noodle nests 90g uncooked
  • 1 tsp cooking oil
  • 1 cup broccoli florets

Instructions

  • Slice your red onion and pepper. Peel and crush the garlic and peel and slice the fresh ginger.
  • Heat a little oil in a pan on medium heat. Gentry fry off the garlic, ginger, red onion and red pepper. Add in a little ground pepper. Add salt at the end of cooking if needed as the paste and stock may already be salty.
  • Toss in the prawns and once they start to turn a little pink (if you are using raw), add the tomato puree and red thai curry paste. If you are using ready cooked prawns you can add them in at the next stage.
  • Stir the paste in with the vegetables and prawns, then add in the tin of coconut milk and stock dissolved in water. Put in your broccoli florets, and noodle nests (and prawns if you are using ready cooked), then put a lid on the pan and leave to simmer on low to medium heat for 3-4 minutes (or a little longer depending on the noodles you use).

Notes

Egg noodles will be firmer in texture and also work well with this dish. Keep an eye on the rice noodles as they cook quickly and you don't want them to overcook.
 

Nutrition Per Serving

Calories: 541kcal | Carbohydrates: 61g | Protein: 27g | Fat: 18.4g | Fibre: 7g