Thai Prawn And Coconut Soup

Thai Prawn And Coconut Soup

Ingredients

2 tsp Alfa One Rice Bran Oil

¼ cup (95g) red curry paste

1 l Campbell’s Real Soup Base Thai

2 ml cans Ayam Coconut Milk

440 g KanTong Hokkien Wok Ready Noodles

3 tsp Fish sauce

1 tbsp Palm sugar, grated

1 tbsp Lime juice

150 g Snow peas, trimmed, halved diagonally

400 g Peeled prawns, tails intact

1 cup (80g) bean sprouts

Coriander sprigs, to serve

Sliced red chilli, to serve

Fried shallots, to serve (optional)

Directions

Step 1.

Heat Alfa One Rice Bran Oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 1 min or until fragrant. Add Campbell’s Real Soup Base Thai and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 7 mins or until liquid reduces slightly.

Step 2.

Meanwhile, place the KanTong Hokkien Wok Ready Noodles in a heatproof bowl. Cover with boiling water. Stand for 3 mins. Separate noodles with a fork, then drain.

Step 3.

Add the fish sauce, sugar, lime juice, snow peas and prawns to the soup. Cook for 3 mins or until the prawns are just cooked through.

Step 4.

Divide noodles among serving bowls. Top with soup, bean sprouts, coriander, chilli and shallots, if desired. Enjoy! With thanks to: www.taste.com.au