Ingredients
The following ingredients have 4 Servings
- 100g thin rice stick noodles
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 small red capsicum, cut into thin strips
- 3 tablespoons Thai red curry paste
- 500ml vegetable stock
- 2 kaffir lime leaves
- 75g green beans, ends trimmed, cut into small lengths (about 2cm)
- 100g baby spinach leaves
- 400ml coconut milk
- 300g medium cooked prawns, peeled
- 1 tablespoon fish sauce
- Coriander and fresh lime, to serve
Instruction
- Place the noodles in a bowl and cover with boiling water to soften.
- Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.
- Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.