with mushrooms, carrot and cashews
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, but luckily in this soup, it's tempered with cooling coconut milk and paired with prawns for a beautifully balanced dish.
Allergens
Utensils
Tags
Mushrooms
250 grams
Carrot
1 unit(s)
Red Thai Style Paste
1 sachet(s)
Vegetable Stock
1 sachet(s)
Lemon
1 unit(s)
Prawns
180 grams
Cashews
10 grams
Scallion
1 unit(s)
Coconut Milk
1 pack(s)
Udon Noodles
300 grams
Water
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil 500ml water (double for 4p) in a pot or kettle if you've got one.
- Thinly slice the mushrooms.
- Trim and coarsely grate the carrot (no need to peel).
- Trim and thinly slice the scallions.
- Chop the lemon into thick wedges.
- Place a large pot over medium-high heat with a drizzle of oil.
- When hot, add the mushrooms and fry until turning golden, 3-4 mins, stirring occasionally. Add more oil if necessary.
- Stir in the red Thai paste and the carrot.
- Cook for 1 min.
- Stir the coconut milk, stock, boiled water and ¼ tsp sugar (double for 4p) into the pot.
- Bring to the boil then reduce to a simmer.
- Pop in the noodles and prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Stir, and simmer for 6-7 mins. Add more water if needed to achieve desired consistency.
- Divide the soup between your bowls.
- Season to taste with lemon juice, salt and pepper.
- Finish with a sprinkling of cashews and sliced scallion.
- Serve any lemon wedges alongside.
570
kcal
Energy (kcal)
2383
kJ
Energy (kJ)
21.13
g
Fat
15
g
of which saturates
68.88
g
Carbohydrate
11.47
g
of which sugars
0
g
Dietary Fiber
29.48
g
Protein
0
mg
Cholesterol
4.41
g
Salt
