About this recipe:A Thai curry soup made with coconut milk, prawns, mushrooms and spinach. Chicken or extra vegetables could be used instead of the prawns.
60g thin rice noodles
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
900ml chicken stock
2 tablespoons soy sauce
1 tablespoon sugar
1 (400g) tin low fat coconut milk
65g cleaned prawns
35g sliced mushrooms
280g baby spinach leaves
2 tablespoons fresh lime juice
2 teaspoons chopped coriander
2 spring onions, thinly sliced
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Method Prep:15min › Cook:35min › Ready in:50min
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 100ml of the chicken stock and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to the boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.
Stir in coconut milk, prawns, mushrooms, spinach, lime juice and coriander. Increase heat to medium-high, and simmer until the prawns turn pink and are cooked through, about 5 minutes.
To serve, place some noodles into each serving bowl and ladle soup over them. Garnish each bowl with a sprinkling of chopped spring onions.