Thai Yellow Style Prawn Noodle Soup
with Peanuts and Tenderstem®
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of curry in Thai cuisine, resulting in a milder sauce. Here, our Thai Yellow Style Veggie Noodle Soup heroes the veg.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Pak Choi
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
45 grams
Yellow Thai Style Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
180 milliliter(s)
Coconut Milk
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Trim the pak choi, then thinly slice widthways. Halve the Tenderstem® broccoli widthways.
c) Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
a) Pour the boiled water from your kettle into a saucepan with 1/2 tsp salt and bring back to the boil.
b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
d) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
a) Once the oil is hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
b) Add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.
c) Stir in the peanut butter and coconut milk. Mix well until combined.
d) Add in the sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat and stir until everything's well combined.
a) Add the pak choi to your soup.
b) Stir and cook until pak choi is tender, 2-3 mins.
a) Once the pak choi is cooked, add the cooked noodles and broccoli to the soup.
b) Bring up to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!
c) Stir in the soy sauce and squeeze in some lime juice from a lime wedge.
d) Taste and add more salt, sugar and lime juice if needed.
a) Share the prawn noodle soup between your bowls.
b) Sprinkle over the peanuts and lime zest to finish.
c) Garnish with any remaining lime wedges.
Enjoy!
