Spicy Prawn Soup
This flavorful Thai green curry noodles recipe is a vibrant and satisfying dish that brings together crunchy stir-fry vegetables, sliced shiitake mushrooms, and large raw prawns in a fragrant green curry sauce made with coconut milk. The dish is quick and easy to prepare, perfect for a delicious dinner option that is sure to impress with its burst of flavors.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 300g bag crunchy stir-fry vegetables
- 140g shiitake mushrooms , sliced
- 2 tbsp Thai green curry paste
- 400g can reduced-fat coconut milk
- 200ml vegetable or fish stock
- 300g medium straight-to-wok noodles
- 200g bag large, raw prawns
Instructions
- Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
- Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 327 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.97 milligram of sodium
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