Serves 2
Ingredients
2 packs Spicy noodles
2 tbsp red thai curry paste
400ml tin coconut milk
500ml chicken stock
150g king prawns
Handful beansprouts
1/4 cucumber, ribboned
Handful coriander, leaves only
Heat a pan, add the curry paste and a splash of coconut milk to thin the paste a little. Fry for 3-4 minutes, add the remaining coconut milk and stock, stir, and simmer for 5 minutes.
Cook noodles according to pack but do not add the flavourings.
Add the prawns to the sauce and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle soup over, and top with cucumber and coriander.
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Kate Fuller
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Kate Fuller2023-03-20 06:13:062023-03-20 07:20:46Biang Biang Lamb Noodles
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