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 celery; 1 packet Asian greens; 1 packet peeled prawns; 1 packet mild Thai red curry paste; 1 packet coconut milk; 1 packet vegetable stock powder; 1.5 cup water; ½ tbs soy sauce; 1 tsp brown sugar; 1 tsp vinegar (white wine or rice wine); ½ packet crispy shallots

with Asian Veggies & Crispy Shallots

Get up to $200 off!

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?

Tags:

Calorie Smart

Allergens:

Eggs

•Gluten

•Wheat

•Crustaceans

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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)

Nutritional Values

Energy (kJ)2458 kJ

Calories587 kcal

Fat27.3 g

of which saturates18.5 g

Carbohydrate69.1 g

of which sugars12.9 g

Dietary Fibre10.1 g

Protein24.5 g

Sodium2907 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.