with mushrooms and carrot
A recipe conveniently customised just to your liking.
Allergens
Tags
Mushrooms
150 grams
Carrot
1 unit(s)
Red Thai Style Paste
2 sachet(s)
Vegetable Stock
1 sachet(s)
Lemon
1 unit(s)
Prawns
320 grams
Scallion
2 unit(s)
Coconut Milk
1 pack(s)
Udon Noodles
440 grams
Thai Style Spice Mix
2 sachet(s)
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil 500ml water (per 2P) in a pot (or kettle if you've got one).
- Roughly chop the mushrooms.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim and thinly slice the scallion. Quarter the lemon.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pot over medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms and carrot until softened, stirring occasionally, 3-4 mins.
- Season with salt and pepper then add the red Thai paste and Thai spice mix.
- Cook until fragrant, 1-2 mins.
- Add the prawns, coconut milk, stock and boiling water to the pot. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Bring to the boil, then reduce to a simmer and cook for 8-10 mins.
- Gently separate the noodles by hand and add them to the pot for the final 1 min of cooking time.
- Add more water in increments to achieve your desired consistency if necessary.
- Divide the fragrant prawn soup between bowls.
- Season to taste with lemon juice, salt and pepper.
- Finish with a sprinkling of sliced scallion.
- Serve any remaining lemon wedges alongside for squeezing over.
2655
kJ
Energy (kJ)
635
kcal
Energy (kcal)
19.8
g
Fat
15.9
g
of which saturates
75.9
g
Carbohydrate
11.1
g
of which sugars
10.8
g
Dietary Fiber
38.4
g
Protein
0
mg
Cholesterol
6.5
g
Salt
