Ingredients
-
2 portions
- 150 g rice noodles
- 200 g peeled prawns
- 1-1.5 tbsp Thai green curry paste
- 1 tbsp cooking oil
- 1 green chili
- Zest of 1 lime
- 400 g coconut milk
- 1 tbsp sugar
- 100 ml mangetout
- 50 g fresh baby spinach
How to make it
1
Cook the noodles.
2
Cut the chilli in half, remove the seeds and cut into thin strips. Zest the lime.
3
Heat the oil in a saucepan with a thick base. Stir in the curry paste, chilli and lime zest and fry for a minute or so.
4
Stir in the coconut milk and the sugar. Bring to the boil, add the mangetout and the spinach leaves. Stir in the prawns and heat through.
5
Transfer the noodles to a bowl and pour over the soup. Garnish, if liked, with some coriander leaves.
