Thai Style Coconut Prawn Noodle Soup

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the green beans and carrot. Season with salt and pepper and stir-fry until starting to soften, for 5-6 mins.

While the veg cooks, cut the lime into quarters. Drain the prawns. 

Once the veg has started to soften, stir in the prawns and continue to stir-fry for another 2-3 mins (add a drizzle more oil if needed). IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Next, stir in the yellow Thai style paste and garlic. Stir-fry for another 30 secs.

Stir in the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts).

Bring to a boil, then reduce the heat slightly and simmer until the prawns are cooked, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, remove from the heat.

Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if you feel it needs it.

Add a splash more water if needed.