Recipe: Thai Red Prawn Noodle Soup

We're excited to bring you a delicious, fresh, and fragrant noodle soup—one of our all-time favourites! This dish is perfect for easing into the new season with its vibrant flavours and perfect for a weeknight dinner!

Feel free to swap out the prawns for chicken or your preferred meat alternative to suit your taste.

Enjoy!

Ingredients - Serves 2

• 200g Raw Prawns

• 2 Rice Noodles Nests

• 3 tbsp Red Thai Curry Paste

• 1 tbsp Peanut Butter

• 1 tbsp Honey

• 2 tsp Soy Sauce

• 400ml Vegetable Stock

• 100g Coconut Cream Block

• 2 Cloves Garlic

• 20g Ginger

• 1/2 Red Onion

• 1 Red Pepper

• 1/2 Lime

To Garnish

• Pak Choi

• Chilli

• Coriander

• Black Sesame Seeds

• Chilli Oil

• Lime

Method

1. Set your oven to 180°C. Slice the onion into 6 pieces and roast for 25 minutes.

2. In a pan, sauté the minced garlic and grated ginger for 1 minute. Add the red Thai curry paste and cook for a further minute.

3.  To make the coconut milk dissolve 100g of coconut cream into 400ml of boiling water.

4. Pour in vegetable stock and coconut milk to the Thai paste mix and bring to the boil. Slice the red pepper and add. Then, reduce the heat and let it simmer.

5. Whilst your soup simmers, cook your prawns in a separate pan (usually 8-10 minutes).

6. Stir soy sauce, honey, peanut butter, and lime juice into the soup.

7. Add noodles into the soup and cook for 2 minutes.

8. Mix in the cooked prawns and the roasted red onion.

9. Serve with pak choi and garnish to your liking! We use chilli oil, fresh chilli, black sesame seeds, coriander and a squeeze of lime.

Enjoy!