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Seafood
- Prawn And Egg Noodle Soup
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Prawn and Egg Noodle Soup
Ingredients
- 200g thick egg noodles
- 1Tbsp oil
- 2 Tbsp red curry paste
- 1 Tbsp grated fresh ginger
- Campbell's Real Stock Thai Noodle Soup Base
- 400ml tin coconut milk
- 1 cup cubed pumpkin
- 2 pak choy, roughly chopped
- 200g large prawns
- ½ cup coriander leaves
- Lime wedges to serve
Method
1. Cook the noodles as per packet instructions. Drain and set aside.
2. In a large pot warm the oil. Add the ginger cooking for 2 minutes. Stir through the curry paste for 2 or 3 minutes until fragrant.
3. Pour in the Campbell's Thai Noodle Soup Base and coconut milk, bringing to a simmer. Add the pumpkin cooking for 5 minutes. Then add the noodles, prawns and bok choy continuing to cook for 10-15 minutes until the prawns are cooked and greens wilted.
4. Serve hot with a sprinkle of coriander and squeeze of lime.
