INGREDIENTS
- 2 teaspoons Alfa One Rice Bran Oil
- 1/4 cup (95g) 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 teaspoons fish sauce
- 1 tablespoon palm sugar, grated
- 1 tablespoon lime juice
- 150g snow peas, trimmed, halved diagonally
- 400g peeled prawns, tails intact
- 1 cup (80g) bean sprouts
- Coriander sprigs, to serve
- Sliced red chilli, to serve
- Fried shallots, to serve (optional)
METHOD
- Step 1Heat 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.
- Step 2Meanwhile, 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.
- Step 3Add 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.
- Step 4Divide noodles among serving bowls. Top with soup, bean sprouts, coriander, chilli and shallots, if desired.
taste.com.au
