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Thai-style red curry soup

Name: Thai-style red curry soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 100g thin rice stick noodles; 1 tablespoon vegetable oil; 1 onion, finely chopped; 1 small red capsicum, cut into thin strips; 3 tablespoons Thai red curry paste; 500ml vegetable stock; 2 kaffir 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; 1 tablespoon fish sauce; Coriander and fresh lime, to serve

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A this take on Laksa, this red curry soup is full of prawns, vegetables and noodles.

100g thin rice stick noodles
1 tablespoon vegetable oil
1 onion, finely chopped
1 small red capsicum, cut into thin strips
3 tablespoons Thai red curry paste
500ml vegetable stock
2 kaffir 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
1 tablespoon fish sauce
Coriander and fresh lime, to serve

Method

1.

Place the noodles in a bowl and cover with boiling water to soften.
2.

Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.
3.

Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.