[Winter Warmers] Thai Coconut Prawn & Egg Noodle Soup
with Veggies & Lime
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
Asian Greens
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Zucchini
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
1
Long Chilli
1
Lime
1 packet
Coconut Milk
1
Carrot
1 sachet
Satay Seasoning
(May be present: Soy.)
Cooking Steps
• Thinly slice carrot and zucchini into rounds. Roughly chop Asian greens. Slice lime into wedges. Thinly slice long chilli (if using). • Cut chicken tenderloins into 2cm chunks. • Boil the kettle.
If you swapped to prawns, heat pan as above. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
Return prawns to the pan with the Asian greens.
• Divide Thai coconut chicken & egg noodle soup with veggies between bowls. • Top with chilli (optional/if using). Serve with remaining lime wedges. Enjoy!
