One Pan Thai Green Style Prawn Noodle Soup
with Salted Peanuts
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our One Pan Thai Green Style Prawn Noodle Soup will be on your table in less than 25 minutes.
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
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
60 grams
Baby Corn
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)
80 grams
Young Pea Pods
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Mix
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Hazelnuts, Walnuts, Brazil nuts, Peanut)
200 milliliter(s)
Coconut Milk
25 grams
Ketjap Manis
(Contains: Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the carrot and stir-fry until tender, 4-5 mins. Meanwhile, drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the baby corn widthways.
Crush the peanuts in the unopened sachet using a rolling pin.
Once the carrot has softened, add the prawns, baby corn and young pea pods to the pan. Fry for 2-3 mins.
Add the Thai green style paste, Thai style spice blend (add less if you'd prefer things milder), cashew butter and garlic. Fry for 1 min more.
Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.
Lower to a simmer and cook, until thickened slightly, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Taste and season with salt and pepper if needed.
Share your Thai style coconut noodle soup between serving bowls.
Finish by sprinkling over the peanuts.
Enjoy!
Step 1 MOD: Drain the prawns. Add them to the pan with the baby corn and pea pods. Fry and simmer for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
