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Thai Prawns & Coconut Soup Recipe

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Ingredients

Adjust Servings:
400 g Prawns
80 g (1 cup) Bean Sprouts
150 g Snow Peas
440 g pack KanTong Hokkien Wok Noodles
1/4 cup (95 g) Red Curry Paste
1 tbsp Palm Sugar
2 cans Coconut Milk
1 large Soup Base Thai
3 tsp Fish Sauce
1 tbsp Lime Juice
2 tsp Alfa One Rice Bran Oil
to serve Fresh Coriander
to serve Red Chilli
to serve (fried) Shallots

Nutritional information

375kcal
Calories
33.2g
Fat
9.4g
Carbs
13.7g
Protein
89mg
Cholesterol
1059mg
Sodium

Thai Prawns & Coconut Soup Recipe

  • 25 min
  • Serves 4
  • Medium

Ingredients

Directions

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Stay warm with this fragrant, Thai-inspired Prawns & Coconut Soup. You’ll love to enjoy Thai Prawns & Coconut Soup appetizer before meal.

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Steps

1
Done

Heat Alfa One Rice Bran Oil in a saucepan over medium-high heat

2
Done

Add curry paste and cook for 1 min or until fragrant. Add Campbell’s Real Soup Base Thai and 270 ml (2 cans) Ayam coconut milk. Boil it and reduce heat to medium-low

3
Done

Simmer for 7 min until liquid reduces slightly

4
Done

On the other side, place the KanTong Hokkien Wok Ready Noodles in a heatproof bowl. Cover with boiling water and stand for 3 min

5
Done

Separate noodles with a fork and drain. Add the fish sauce, grated palm sugar, lime juice, snow peas trimmed (halved diagonally) and peeled prawns tails intact to the soup. Cook for 3 min more

6
Done

Divide noodles among serving bowls and top with soup, bean sprouts, coriander, chili and shallots.

Mary Pena

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