Red Thai Style Prawn Udon Noodle Soup
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Red Thai Style Prawn Udon Noodle Soup

with Pak Choi and Mushrooms

Tags:
Calorie Smart
Allergens:
Sesame
Cereals containing gluten
Soya
Crustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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 Blend

(Contains Sesame)

200 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

200 milliliter(s)

Water for the Soup

1 tsp

Sugar

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Nutritional information

Energy (kJ)2217 kJ
Energy (kcal)530 kcal
Fat29.2 g
of which saturates20.1 g
Carbohydrate43.8 g
of which sugars8.8 g
Protein22.2 g
Salt5.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Garlic Press
Knife
Large Saucepan

Instructions

1

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.

2

Heat a drizzle of oil in a large saucepan on high heat. Drain the prawns.

Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins. 

Halfway through cooking the mushrooms, add the prawns to the pan and fry for the remaining time, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

3

Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms. 

Stir fry for 1 min. 

4

Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then add the green beans and the pak choi. Simmer until the prawns are cooked, 4-6 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

5

Add the udon noodles to the soup and cook until warmed through, 1-2 mins.

Remove the pan from the heat. Stir in the lime zest and half of the lime juice

Taste the soup and add more salt, pepper, lime juice or sugar if needed. 

 

6

Share the prawn udon noodle soup between your bowls.

Cut any remaining lime into wedges for squeezing over.

Enjoy!

7

Step 2 MOD: If you’re adding prawns, drain, then add to the pan halfway through cooking the mushrooms. Fry, 2-3 mins, then continue as instructed. The prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

 

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