Thai prawn noodle soup

Name: Thai prawn noodle soup | Asda Good Living
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 6 spring onions, trimmed and sliced; 1 level tbsp grated fresh ginger; 2-3 level tbsp Asda Thai Red Curry Paste; 400ml can reduced-fat coconut milk; 500ml vegetable stock, made with 1 cube; 1 bunch Asda Chosen by you Udon Noodles (about 82g); 1 tbsp Thai fish sauce; 1 lime, zest and juice of; 100g mangetout, sliced; 100g beansprouts; 1 head pak choi, sliced; 190g pack raw peeled king prawns; 4 tbsp chopped coriander, plus extra to garnish; 1 tbsp chopped fresh mint, plus extra to garnish; 2 red chillies, de-seeded and finely chopped, plus extra to garnish; 25g salted peanuts, roughly chopped

This fragrant dish is very quick to make, so don't be put off by the long list of ingredients.

By Asda Good Living,21st September 2015

(10 votes)

Cook: 20 Mins

Serves: 4

Price: £2.25 per serving

Nutritional Information

Each 100g serving contains

Energy
1704kj
407kcal

20%

Fat
27.2g

High
39%

Saturates
16.5g

High
83%

Sugars
3.8g

Low
4%

Salt
2g

High
33%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1704kj/407kcal

Ingredients

1 tbsp sunflower oil

6 spring onions, trimmed and sliced

1 level tbsp grated fresh ginger

2-3 level tbsp Asda Thai Red Curry Paste

400ml can reduced-fat coconut milk

500ml vegetable stock, made with 1 cube

1 bunch Asda Chosen by you Udon Noodles (about 82g)

1 tbsp Thai fish sauce

1 lime, zest and juice of

100g mangetout, sliced

100g beansprouts

1 head pak choi, sliced

190g pack raw peeled king prawns

4 tbsp chopped coriander, plus extra to garnish

1 tbsp chopped fresh mint, plus extra to garnish

2 red chillies, de-seeded and finely chopped, plus extra to garnish

25g salted peanuts, roughly chopped

Method

Heat the oil in a pan, add the spring onions and ginger and cook over a low heat for 1 minute, stirring all the time. Add the curry paste and cook for another minute.

Add the coconut milk and stock and simmer, uncovered, for 10 minutes. Meanwhile, cook the udon noodles as instructed. Drain.

Add the Thai fish sauce, lime zest and juice, mangetout, beansprouts and pak choi to the coconut milk and simmer for 4 minutes. Add the prawns, coriander, mint and chillies and simmer until the prawns turn pink and everything in the soup is hot.

Divide the noodles between 4 bowls and pour the soup on top. Serve sprinkled with the peanuts and garnish with extra fresh herbs and chilli.