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Thai-style red curry soup
Thai-style red curry soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 100g thin rice stick noodles
  • 18.40 gm vegetable oil
  • 1 onion, finely chopped
  • 1 small red capsicum, cut into thin strips
  • 84.00 gm Thai red curry paste
  • 500ml vegetable liquid stock
  • 2 makrut lime leaves*
  • 75g green beans, ends trimmed, cut into small lengths (about 2cm)
  • 100g baby spinach leaves
  • 400ml coconut milk
  • 300g medium cooked prawns, peeled
  • 24.40 gm fish sauce
  • Coriander, to serve
  • Fresh lime, to serve
Instructions:
  • Soak the noodles in a bowl of boiling water to soften.
  • In a large saucepan over medium heat, sauté onion in oil until softened. Stir in capsicum and cook for another minute. Add curry paste and cook for 1 minute. Pour in vegetable stock, add makrut lime leaves, then bring to a boil. Add beans and cook for an additional minute. Stir in spinach, coconut milk, and prawns, heating everything through. Season with fish sauce before serving.
  • After draining the noodles, distribute them evenly among 4 serving bowls. Ladle the soup over the noodles, garnish with fresh coriander, and serve with lime wedges on the side.

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