Thai Red Curry Soup

Ingredients

• 200g thin rice noodles
• 300g cooked prawns
• 200g pak choi, halved
• 400ml coconut milk
• 600ml chicken or vegetable stock
• 2 tbsp red Thai curry paste
• 1 tbsp fish sauce
• Juice of 1 lime
• Fresh coriander, sliced chilli, lime wedges to serve

Method

1. Fry curry paste in a large pan 2 min.
2. Add coconut milk and stock; simmer 5 min.
3. Add pak choi and noodles; cook 3 min.
4. Add prawns and fish sauce; heat through.
5. Finish with lime juice; serve garnished with coriander, chilli and lime.