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Thai prawn and coconut soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cozy up with aromatic Thai prawn and coconut soup.
Ingredients:
  • 9.20 gm Rice Bran Oil
  • 95g curry paste
  • 1L Real Soup Base Thai
  • 2 x 270ml cans Coconut Milk
  • 440g pkt Hokkien Wok Ready Noodles
  • 18.30 gm fish sauce
  • 20.00 ml palm sugar, grated
  • 21.00 gm lime juice
  • 150g snow peas, trimmed, halved diagonally
  • 400g peeled prawns, tails intact
  • 80g bean sprout
  • Coriander sprigs, to serve
  • Sliced red chilli, to serve
  • Fried shallots, to serve (optional)
Instructions:
  • In a large saucepan over medium-high heat, warm Alfa One Rice Bran Oil. Stir in curry paste and cook for 1 min until fragrant. Pour in Campbell’s Real Soup Base Thai and coconut milk, and bring to a boil. Lower the heat to medium-low and simmer uncovered for 7 mins until liquid slightly reduces.
  • Place KanTong Hokkien Wok Ready Noodles in a heatproof bowl and cover with boiling water. Allow to stand for 3 minutes. Use a fork to separate the noodles, then drain.
  • Incorporate fish sauce, sugar, lime juice, snow peas, and prawns into the soup. Simmer for 3 minutes or until the prawns are perfectly cooked.
  • Ladle soup over individual bowls of noodles. Garnish with bean sprouts, cilantro, chili, and shallots, if preferred.

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