Mild Thai Curry Prawn Noodle Soup
with Asian Veggies & Crispy Shallots
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
celery
1 packet
Asian greens
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
mild Thai red curry paste
1 packet
coconut milk
1 packet
vegetable stock powder
½ packet
crispy shallots
Not included in your delivery
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• 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.
• Meanwhile, finely chop celery. • Roughly chop Asian greens.
• 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. • Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the water, soy sauce, brown sugar, vinegar and Asian greens, then simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.
• Divide Northern Thai noodle soup between bowls. • Top with prawns and crispy shallots to serve. Enjoy!
