Thai Green Noodle Soup with Chicken and Prawns Recipe Hevskiii

1. 1

   In a large soup pan heat the oil on a medium heat and saute the onion, garlic and red pepper until the onion is soft and translucent.

2. 2

   Add the chopped chicken and king prawns to the pan and cook until the chicken is sealed and the prawns begin to turn pink.

3. 3

   Add the Thai curry paste and ginger and reduce the heat.

4. 4

   Once you can smell the aromatic flavours from the curry paste add the coconut cream and stir to form a creamy, pale green mixture coating the other ingredients.

5. 5

   Pour the stock on top and stir to combine.

6. 6

   Add the chili pepper and leave to simmer for 15mins.

7. 7

   Whilst the soup is simmering cook the rice noodles in some lightly salted boiling water until they are just cooked through.

8. 8

   Rice noodles release starch as the cook so cooking them in with the main body of the dish will make your soup cloudy and stodgy.

9. 9

   Add the pak choi and simmer for another minute or two until the stalks are warmed through.

10. 10

    Evenly distribute the cooked noodles between 4 bowls and then ladle the chunky soup on top.

11. 11

    Season with black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.