Thai prawn and coconut soup

Keep warm with this fragrant, Thai-inspired prawn and coconut soup.

Recipe «Thai prawn and coconut soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp Alfa One Rice Bran Oil, 1/4 cup red curry paste, 1L Campbell's Real Soup Base Thai, 2 x 270ml cans Ayam Coconut Milk, 440g pkt KanTong Hokkien Wok Ready Noodles , 3 tsp fish sauce, 1 tbsp palm sugar, grated, 1 tbsp lime juice , 150g snow peas, trimmed, halved diagonally, 400g peeled prawns, tails intact, 1 cup bean sprouts, Coriander sprigs, to serve, Sliced red chilli, to serve, Fried shallots, to serve.

Ingredients:

• 2 tsp Alfa One Rice Bran Oil 
• 1/4 cup red curry paste 
• 1L Campbell's Real Soup Base Thai 
• 2 x 270ml cans Ayam Coconut Milk 
• 440g pkt KanTong Hokkien Wok Ready Noodles 
• 3 tsp fish sauce 
• 1 tbsp palm sugar, grated 
• 1 tbsp lime juice 
• 150g snow peas, trimmed, halved diagonally 
• 400g peeled prawns, tails intact 
• 1 cup bean sprouts 
• Coriander sprigs, to serve 
• Sliced red chilli, to serve 
• Fried shallots, to serve 

Instructions

1. Heat Alfa One Rice Bran Oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 1 min or until fragrant. Add Campbell’s Real Soup Base Thai and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 7 mins or until liquid reduces slightly.
2. Meanwhile, place the KanTong Hokkien Wok Ready Noodles in a heatproof bowl. Cover with boiling water. Stand for 3 mins. Separate noodles with a fork, then drain.
3. Add the fish sauce, sugar, lime juice, snow peas and prawns to the soup. Cook for 3 mins or until the prawns are just cooked through.
4. Divide noodles among serving bowls. Top with soup, bean sprouts, coriander, chilli and shallots, if desired.