One-Pot Fragrant Thai Prawn Khao Soi
with Crunchy Fried Noodles, Lime & Chilli
- Eggs
- Gluten
- Wheat
- Crustaceans
- Fish
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
Transport your tastebuds straight to Northern Thailand with a steaming egg noodle bowl of fragrant prawn khao soi, simmered in a rich, velvety coconut curry broth. Crowned with a nest of crunchy fried noodles, a squeeze of fresh lime and a kick of chilli, this street food favourite delivers the ultimate balance of creamy, crispy and zingy goodness in every single bite.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1
Lime
1 packet
Makrut Lime Leaves
1
Long Chilli
½
Red Onion
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Coriander
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium 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, slice lime into wedges.
- Remove centre veins from makrut lime leaves, then very thinly slice.
- Thinly slice long chilli (if using) and red onion (see ingredients).
TIP: The makrut lime leaves are fibrous, so cut them into small pieces!
- Return saucepan to high heat with a drizzle of olive oil.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- Add mild Thai red curry paste and makrut lime and cook until fragrant, 1 minute. Stir through coconut milk, the water and soy sauce and bring to the boil.
- Reduce heat to medium and simmer until slightly reduced, 1-2 minutes.
- Remove pan from heat, add fish sauce & rice vinegar mix and a generous squeeze of lime juice. Season to taste.
- Divide cooked noodles between bowls. Pour over fragrant Thai prawn khao soi.
- Top with sliced onion, tear over coriander and garnish with chilli. Sprinkle with crunchy fried noodles and serve with any remaining lime wedges. Enjoy!
