Thai curry noodle soup
Zutaten
- 1 teaspoon Vegetable Oil
- 1 tbsp Thai Green Curry Paste
- 220g Stir-fry Vegetables
- 150g Raw King Prawns
- 150ml Coconut Milk
- 225ml Vegetable Stock
- 250g Udon Noodles
- 10g Coriander
- 10g Basil
- 1 sliced Red Chilli
- 1 sliced Spring Onions
Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 470kcalKalorien
- 9.6gEiweiß
- 22.0gFett
- 57.0gKohlenhydrate
- 2.5gZucker
- 2.9gBallaststoffe
- 8.2gSalz
Anleitung
step 1
Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.
step 2
Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.
