Sweet, Spicy and Fragrant.
This Thai Prawn Noodle broth is comforting and fresh. Perfect all year round.
- 3 nests of Noodles
- 250g of Prawns
- 1 tin of Coconut milk
- 2 large TBSP of Thai Green Curry Paste
- 5 Spring Onions
- 2 Chillies
- 2 Carrots Julienned
- 2 handfulls of Chopped Chestnut Mushrooms
- 100g Baby Corn
- 100g of Mangetout or Sugar snap peas
- 250ml of Hot water
Fry off the thai green curry paste in a deep pan for one minute. Add the vegetables and stir fry for 5 mins until soft. Thoroughly shake the coconut milk in the tin then add to the pan. Add the water and bring to the boil, then turn to a simmer. Add the nests of noodles. Allow to soften and break up. Add half of the chopped spring onions. Tip in the prawns and cook for 7 mins. Once the prawns are cooked through, transfer to bowls. Sprinkle the chillies and remaining spring onion, then scoff!