Curtis Stone's coconut prawn noodle soup

Curtis Stone's coconut prawn noodle soup
By 

Ingredients

  • 150g Chang’s Thai-Style Rice Noodles, broken in half
  • 2 tsp olive oil
  • 2 medium cup mushrooms, thinly sliced
  • 1cm piece fresh ginger, peeled, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 long red chilli, thinly sliced
  • 2 cups Coles Brand chicken stock
  • 2 cups water
  • 1 tsp Coles Brand brown sugar
  • 350g banana prawns, peeled, tail removed, deveined, halved lengthwise
  • 1 large buk choy, thickly shredded
  • 1/2 cup TCC coconut milk
  • 1 tbsp Maggi fish sauce
  • 50g (about 3/4 cup) fresh bean shoots
  • 1 tbsp fresh basil leaves, thinly sliced

Preparation method

Bring a large saucepan of water to the boil. Add the noodles, remove from
the heat and stand for 5 minutes or until softened. Drain.

Meanwhile, place another large deep saucepan over medium high heat
and add the oil. Once very hot, add the mushrooms and cook for 3 minutes
or until golden brown.

Add the ginger, garlic and chilli and cook, stirring, for 1 minute.

Pour in the stock, water and brown sugar and bring to the boil.
Simmer for 5 minutes to allow the flavours to infuse.

Add the prawns and buk choy and simmer for another 2 minutes.

Pour in the coconut milk and fish sauce. Fold in the bean shoots and remove
from heat.

Divide evenly among 4 large bowls and garnish with basil.
Serve with spoon and chopsticks.Tip: Add more water if the liquid reduces too much.

Watch Curtis shows how to create a great stir-fry

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