Prawn & Egg Noodle Soup
You could be slurping up noodle soup with perfectly cooked prawns in just over 30 minutes. Ready-made curry paste and soup base are your shortcuts to flavour town in this quick dinner.
Ingredients
- 200 grams thick egg noodles
- 2 tablespoons red curry paste
- 1 tablespoons fresh ginger, grated
- 400 mL canned coconut milk
- 1 cup cubed pumpkin
- 2 pak choy, roughly chopped
- 200 grams large prawns
- 1/2 cup coriander leaves
- 1 lime, wedges
- 1 L Campbell's Real Stock Thai Noodle Soup Base
- 1 tablespoons oil
- 200 grams thick egg noodles
- 2 tablespoons red curry paste
- 1 tablespoons fresh ginger, grated
- 400 mL canned coconut milk
- 1 cup cubed pumpkin
- 2 pak choy, roughly chopped
- 200 grams large prawns
- 1/2 cup coriander leaves
- 1 lime, wedges
- 1 L Campbell's Real Stock Thai Noodle Soup Base
- 1 tablespoons oil
- Step 1 of 4Cook the noodles as per packet instructions. Drain and set aside.
- Step 2 of 4In 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.
- Step 3 of 4Pour 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.
- Step 4 of 4Serve hot with a sprinkle of coriander and squeeze of lime.
Method
- Step 1 of 4Cook the noodles as per packet instructions. Drain and set aside.
- Step 2 of 4In 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.
- Step 3 of 4Pour 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.
- Step 4 of 4Serve hot with a sprinkle of coriander and squeeze of lime.
Method
- Step 1 of 4Cook the noodles as per packet instructions. Drain and set aside.
- Step 2 of 4In 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.
- Step 3 of 4Pour 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.
- Step 4 of 4Serve hot with a sprinkle of coriander and squeeze of lime.