Yellow Thai Style King Prawn Noodle Soup
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Yellow Thai Style King Prawn Noodle Soup

Yellow Thai Style King Prawn Noodle Soup

with Pak Choi and Tenderstem®

Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style King Prawn Noodle Soup in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Spicy
Allergens:
Egg
Cereals containing gluten
Sesame
Peanut
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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

80 grams

Tenderstem Broccoli

1 unit(s)

Lime

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Yellow Thai Style Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

200 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat34.7 g
of which saturates21.8 g
Carbohydrate62.1 g
of which sugars8.4 g
Protein29.1 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Kettle
Sieve
Large Saucepan

Instructions

Get Prepped
1

a) Boil a full kettle.

b) Trim the pak choi, then thinly slice widthways. Halve the Tenderstem® broccoli widthways.

c) Zest and cut the lime into wedges.

Cook the Noodles and Veg
2

a) Pour the boiled water from your kettle into a saucepan with 0.5 tsp salt and bring back to the boil.

b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.

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

Prawn Soup Up
3

a) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, drain the prawns and add them to the pan. Stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

b) Once hot, add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

c) Stir in the peanut butter and coconut milk. Mix well until combined. 

d) Mix in the sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat and stir until everything's well combined.

Add the Pak Choi
4

a) Add the pak choi to your soup.

b) Stir and cook until pak choi is tender, 2-3 mins. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.

Combine and Stir
5

a) Once the pak choi is cooked, add the cooked noodles and broccoli to the soup.

b) Bring up to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice from a lime wedge.

d) Taste and add more salt, sugar and lime juice if needed.

Serve Up
6

a) Share the prawn noodle soup between your bowls. 

b) Sprinkle over the lime zest to finish. 

c) Garnish with any remaining lime wedges.

Enjoy!

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