with mushrooms and carrot
Red Thai curry paste is usually made up of chilli peppers, garlic and lemongrass among other things. It's one of the spicier types of Thai curry sauce, but luckily in this soup, it's tempered with cooling coconut milk and paired with prawns for a beautifully balanced dish.
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
160 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.
2451
kJ
Energy (kJ)
586
kcal
Energy (kcal)
19.4
g
Fat
15.7
g
of which saturates
75.9
g
Carbohydrate
11.1
g
of which sugars
10.8
g
Dietary Fiber
27.2
g
Protein
0
mg
Cholesterol
5.78
g
Salt
