Thai prawn noodle soup

Thai prawn noodle soup

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

By , 21 September 2015
Thai prawn noodle soup
  • Ready in: 20 mins
  • Serves: 4
  • Price: £2.25 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1704KJ 407KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1704kJ/407kcal.
  • 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
  • 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.