Mild Thai Curry Prawn Noodle Soup
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Mild Thai Curry Prawn Noodle Soup

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?

Tags:
Calorie Smart
Allergens:
Egg
•Gluten
•Wheat
•Crustacean
•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 Egg, Gluten, Wheat;)

1 packet

celery

1 packet

Asian greens

1 packet

peeled prawns

(Contains Crustacean;)

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)

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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

1
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
2

• Meanwhile, finely chop celery. • Roughly chop Asian greens.

3
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. • 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.

4
4

• Divide Northern Thai noodle soup between bowls. • Top with prawns and crispy shallots to serve. Enjoy!