Creamy Thai Yellow Curry and Prawn Soup

Cook Time 30 minutes

Servings 4

Ingredients

1 tsp vegetable oil

2 tbsp Thai yellow curry paste 

500ml chicken stock 

400ml coconut milk

200g brown rice noodles, cooked as per packet instructions

8 large green prawns, peeled and deveined and butterflied 

8 baby corn

1 large handful snow peas 

Juice 1 lime

1 tbsp sugar 

1 tbsp fish sauce 

A few sprigs of coriander and/or Thai basil, to serve

Crispy fried shallots, to serve 

Method

Heat oil in a pot over a medium-high heat. Add the curry paste and cook for 1 minute until fragrant. Add the stock and bring to the boil then add the coconut milk and simmer for 15 minutes. 

Add the prawns and cook for 3-4 minutes then add the corn and snow peas. Combine the lime, sugar and fish sauce and pour. Check seasoning, it may need a little extra lime, sugar or fish sauce. 

Portion noodles into bowls. Add prawns, vegetables and broth over noodles. Garnish with herbs and crispy fried shallots.