Name: Asparagus and prawn coconut noodle soup
Total time: 1200 s
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 shallot; 1 tablespoon red Thai curry paste; 400 millilitre coconut milk; 600 millilitre chicken stock; 90 gram rice noodles; 200 gram asparagus spear; 150 gram king prawn; 25 gram coriander; 1 teaspoon fish sauce; 1 lime

Step 1

In a large saucepan, heat the oil (15 mL) and add the shallots (2) . Cook for 1-2 minutes, until just tender.

Step 2

Stir in the curry paste (25 g) and cook for a few seconds. Pour in the coconut milk (400 mL) and stock (600 mL) and bring to a simmer. Cover then simmer gently for 10 minutes.

Step 3

Cook the noodles (90 g) according to the packet instructions. Meanwhile, add the asparagus (200 g) to the soup and cook for 2 minutes, then add the prawns (150 g) and cook for another minute.

Step 4

Stir in the coriander (25 g) , fish sauce (5 mL) and lime juice (1) . Drain the noodles and stir into the soup. Ladle into bowls and serve straight away.

Asparagus and prawn coconut noodle soup

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