Prawn and coconut noodle soup
Creamy noodle soup with coconut milk, prawns and curry paste.
Active time25 min
Cooking18 min
Total33 min
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Ingredients
- 2 limes
- 400 g raw peeled prawns
- 500 ml poultry stock
- 15 ml sunflower oil
- 400 ml coconut milk
- 200 g dried rice noodles
- 40 g red curry paste
- 100 g mung bean sprouts
Preparation
Rehydrate or cook the noodles according to the packet instructions, then drain. Rinse the mung bean sprouts; juice the limes.
2 limes200 g dried rice noodles100 g mung bean sprouts- saucepan
- colander
Heat the oil, add the curry paste and stir for one minute. Pour in the stock and coconut milk and simmer for 8 minutes.
500 ml poultry stock15 ml sunflower oil400 ml coconut milk40 g red curry paste- saucepan
- spoon
Add the prawns and mung bean sprouts and cook for 4 to 5 minutes until the prawns are opaque. Add the noodles and lime juice and reheat for one minute.
400 g raw peeled prawns- saucepan
- spoon
Allergens
- Celery
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration