One Pan Red Thai Style Coconut Prawn Udon Soup
with Pak Choi, Mushrooms and Peanuts
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our One Pan Red Thai Style Coconut Prawn Udon Soup is loaded with prawns, veg and thick udon noodles in a curried coconut milk base.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
80 grams
Green Beans
1 unit(s)
Lime
120 grams
Sliced Mushrooms
75 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
200 milliliter(s)
Water for the Soup
1 tsp
Sugar
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
Zest and halve the lime.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.
Stir the red Thai style paste, Thai style spice mix (add less if you'd prefer things milder) and garlic into the mushrooms.
Stir-fry for 1 min.
Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan. Drain the prawns.
Bring to the boil, then add the prawns, green beans and the pak choi. Simmer until just tender, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Remove the pan from the heat. Stir in half the lime juice and a pinch of lime zest.
Taste the soup and add more salt, pepper, lime juice and sugar if needed.
Share the udon noodle soup between your bowls.
Sprinkle over the peanuts.
Cut any remaining lime into wedges for squeezing over.
