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.