Thai crab and prawn noodle soup
40 min
A hearty Thai dish packed with flavour: delicate crab and prawns, fragrant lemongrass, and spicy curry seasonings.
3 people made this
Ingredients
Serves: 4
- 170g (6oz) noodles
- oil as needed
- 1 clove garlic, crushed
- 1 onion, chopped
- 2 spring onions, sliced
- 2 lemongrass stalks, cut in half lengthways
- 1.2L chicken stock
- 400ml coconut milk
- 2 small chilies, seeded and chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon caster sugar
- 2 tablespoons Thai green curry paste
- 2 tablespoons lime juice
- handful fresh coriander
- 1 bag spinach
- 1 pack Seafood & Eat It® Brown Crab
- 100g prawns
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Cook the noodles and set aside.
- Heat a saucepan with the oil, garlic, onion, spring onion and lemongrass.
- Add the stock and coconut milk, then turn down the heat and let simmer for 10 minutes.
- Add chilies, fish sauce, soy sauce, sugar and curry paste and stir well.
- Remove the lemongrass and add the cooked noodles.
- Finally add the lime juice, coriander, spinach, crab and prawns and allow to warm through.
- Serve immediately.
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