Mild Thai Curry & Prawn Noodle Soup

Name: Mild Thai Curry & Prawn Noodle Soup with Asian Veggies & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet egg noodles; 1 packet Asian greens; 1 packet peeled prawns; 1 bunch baby broccoli; 1 packet mild Thai red curry paste; 1 packet coconut milk; 1 packet chicken stock; 1.5 cup water; ½ tbs soy sauce; 1 tsp brown sugar; 1 tsp vinegar (white wine or rice wine); 1 sachet crispy shallots

with Asian Veggies & Crispy Shallots

3.5(14)

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Calories

:

609 kcal

Protein

:

24.3g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Wheat
Crustaceans
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Soy
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

Twirl some tender egg noodles around your fork and slurp up this aromatic curry soup, loaded with succulent prawn pieces and delicate Asian greens. Why not add a sprinkle of crispy shallots on top for an added textural treat?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

Asian greens

1 packet

peeled prawns

(Contains: Crustaceans;)

1 bunch

baby broccoli

1 packet

mild Thai red curry paste

1 packet

coconut milk

1 packet

chicken stock

1 tsp

brown sugar

(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 sachet

crispy shallots

Not included in your delivery

olive oil

1.5 cup

water

½ tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2551 kJ

Calories609 kcal

Fat27.9 g

of which saturates18.9 g

Carbohydrate72.1 g

of which sugars15.8 g

Dietary Fibre9.6 g

Protein24.3 g

Sodium2539 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

2

• Meanwhile, roughly chop Asian greens. • Trim baby broccoli, & halve any thicker stalks of baby broccoli lengthways.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot until slightly softened 1-2 minutes. • Add peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. Season with pepper. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot, the water, soy sauce, brown sugar, vinegar and Asian greens and simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.