Green noodle soup with prawns
https://www.coop.co.uk/recipes/green-noodle-soup-with-prawns
This speedy dish makes a great family dinner - just more or less chilli to adjust the heat level
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 47g
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Ingredients
- 1 tbsp sunflower oil
- 4cm ginger, peeled and cut into matchsticks
- 2 red chillies, sliced
- 1 bunch Co-op spring onions, 2 sliced, the rest halved
- 200g Tenderstem broccoli, half roughly chopped
- 200g Co-op frozen peas
- 700ml vegetable stock, made with 1 stock cube
- 125g Co-op British baby spinach
- 25g pack coriander, chopped
- 300ml light coconut milk
- Juice of 2 limes, plus wedges to serve
- 250g Co-op medium egg noodles
- 150g Co-op king prawns
Method
- Heat half the oil in a large saucepan on a medium heat and fry the ginger, half the chilli, and the sliced spring onion for 3-4 mins
- Add the chopped broccoli, frozen peas and stock
- Simmer for 8-10 mins, then add the spinach, two-thirds of the coriander, and the coconut milk
- Simmer for a couple more minutes, then use a stick blender to purée into a smooth soup
- Add the lime juice and season
- Cook the noodles according to the pack instructions
- Meanwhile, heat the remaining oil in a pan or wok and stir fry the prawns with the rest of the broccoli and spring onion for 3-4 mins, or until cooked through
- Divide the noodles between 4 bowls and ladle over the soup
- Top with the stir fried veg and prawns, garnish with lime wedges and scatter over the remaining coriander and chilli to serve
