PRAWN NOODLE SOUP

Serves 4
30 minutes
295 kcal per serving


Ingredients

• 125 g rice noodles
• 4 shallots, sliced
• 2 tsp oil
• 2 tsp lemon grass, chopped
• 2 tsp fresh ginger, finely grated
• 2 dl coconut milk with low fat
• 2 dl water + 1/2 vegetable stock cube
• 3-4 tsp red curry paste
• 1 tbsp fish sauce
• 450 g peeled shrimp
• 1 tbsp fresh coriander, chopped
• Thinly sliced ​​fresh red chilli for garnish

Method

1. Place the rice noodles in a bowl. Pour in boiling water and allow to stand 4-5 minutes.
2. Meanwhile, sauté the onions in the oil in a wok over low heat.
3. Add the lemongrass, ginger, coconut milk, water, vegetable stock cube, curry paste and fish sauce.
4. Heat until almost boiling.
5. Stir in the prawns and chopped coriander and cook for a few minutes.
6. Stir in the drained noodles and let them warm up.
7. Divide the soup into four warm serving bowls and garnish with slices of chilli and chopped coriander.