Coconut-Prawn Soup

  • 04 Nov - 10 Nov, 2017
  • Mag The Weekly
  • Cookery


· 2tsp oil

· ¼ cup red curry paste

· 1ltr Campbell's Real Soup Base Thai

· 2 x 270ml cans coconut milk

· 440g noodles

· 3tsp fish sauce

· 1tbsp sugar

· 1tbsp lime juice

· 150g snow peas, trimmed, halved diagonally

· 400g prawns, peeled and tails intact

· 1 cup bean sprouts

· Coriander, to serve

· Sliced red chilli, to serve

· Fried inions, to serve


Heat oil in a large saucepan over medium-high heat. Add curry paste and stir for a minute, or until fragrant. Add in Thai soup base and coconut milk (if the base isn’t available, make your own by mixing together chicken stock infused with fish sauce, lemongrass, lime, coriander, chilli, ginger and garlic). Bring to boil and reduce heat to medium-low. Simmer, uncovered, for about seven minutes, or until liquid reduces slightly. Meanwhile, boil the noodle, run them under cold water to stop them from cooking and separate them with a fork. Add in fish sauce, sugar, lime juice, snow peas and prawns to the soup and keep cooking for about three minutes, or until the prawns are cooked through. Divide noodles among serving bowls and top with soup, bean sprouts, coriander, chilli and onions.