Thai Prawn Noodle Soup

Adapted from a BBC Good Food recipe I tore out of a magazine years ago.

Snap and cook 1 portion of noodles (egg, udon, instant etc) according to packet instructions. While the noodles are cooking, thinly slice 1/4 green bell pepper, 1/4 courgette and 1 clove garlic, then fry in oil over a high heat for 2-3 minutes until beginning to soften. Turn down the heat and add 1 tbsp curry paste, 2 tbsp crunchy peanut butter, 1/2 cup water, 1/2 cup coconut milk, a pinch of chilli flakes and a large handful of frozen cooked prawns. Cook for 3-4 minutes until prawns are heated through. Stir in the noodles.

Serves 1; the soup base keeps in the fridge for a few days but it’s best to cook the noodles fresh for each portion otherwise they go soggy on reheating.

Variations:

  • Also very good with sliced button mushrooms, added with the prawns.
  • The original recipe called for pak choi; I’ve also made this with spinach and chard. The stalks can be cooked with the garlic and leaves added with the prawns.
  • For a hotter variation use a thinly sliced chilli pepper instead of the chilli flakes; fry them with the garlic
  • You can use thai curry paste for this, although I don’t usually have it in the cupboard.
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