Yellow Thai Style King Prawn Noodle Soup
with Pak Choi and Tenderstem®
The quantities provided above are averages only.
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
45 grams
Yellow Thai Style Paste
(Contains Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
200 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.
a) Pour the boiled water from your kettle into a saucepan with 0.5 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.
a) Once the oil is hot, drain the prawns and add them to the pan. Stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
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) Mix 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. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.
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 lime zest to finish.
c) Garnish with any remaining lime wedges.
Enjoy!
Step 3 MOD: If you’re adding prawns, drain them, then add them to the pan before the spices. Stir-fry, 4-5 mins, then add the spices and continue as instructed. The prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
