Thai Red Prawn Noodle Soup

Ingredients

Soup Base

• 300 ml chicken stock

• 400 ml full-fat coconut milk

• 1 packet instant noodles

• Juice of 1 lime

• 2 tbsp soy sauce

• 1 tbsp fish sauce

• 50 g green beans, chopped

• 250 g fresh king prawns

• 3 tbsp Thai red curry paste

Garnish

• ½ red chilli, sliced

• ½ lime, sliced

• Fresh coriander

• 1 tbsp chopped spring onions

• 1 tsp sesame seeds

• 1 tsp chilli oil

Instructions

• Start the base.
  Heat a pan over medium heat. Add finely chopped onion, garlic and ginger. Sauté for 5 minutes until softened.

• Cook the paste.
  Stir in the red curry paste and cook for 2–3 minutes. Add the prawns and cook until pink (5–7 minutes).

• Add the liquids.
  Pour in coconut milk and chicken stock. Stir in soy sauce, fish sauce and lime juice. Season to taste.

• Add veg.
  Add green beans and simmer gently for 10 minutes.

• Noodles.
  Cook noodles directly in the broth, or cook separately and place in bowls.

• Assemble.
  Divide noodles between bowls, ladle over the soup and top with chilli, coriander, spring onions, sesame seeds and chilli oil.