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Prawn and squash coconut broth

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Ingredients

1 Red chillies Red chilli
(finely chopped)
2 tins tin coconut milk coconut milk
1 red onions red onion
(finely sliced)
0.5 squash squash
(1cm diced )
2 garlic garlic
(crushed)
200 g g Thai green curry paste Thai green curry paste
2 limes lime
(juice only)
1 bunches bunch coriander coriander
(stalks finely chopped, half the leaves roughly chopped)
300 ml ml chicken stock chicken stock
170 g g sweetcorn sweetcorn
(from a tin)
250 g g egg noodles egg noodle
200 g g king prawns king prawn
250 g g pak choi pak choi
(washed and leaves picked )

Prawn and squash coconut broth

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60 min
(19)

Method

Bright, colourful and packed with veggies, this prawn and squash coconut broth recipe will warm the soul on dark winter days. Serve with two portions of vegetables on the side.

  1. In a large deep saucepan, heat a glug of oil and add the red onion and squash. Gently fry over a medium heat for 10 minutes, stirring regularly until starting to soften, then add the garlic and Thai paste. Fry for 2-3 minutes, stirring until bubbling and fragrant.
  2. Pour in the coconut milk, stock, lime juice and coriander stalks. Gently simmer for 10-15 minutes until the squash is tender. Meanwhile, put the noodles in a large glass bowl, pour over a full kettle of boiling water. Make sure the noodles are fully coated, then leave to stand for 5 minutes.
  3. When the squash is tender, pour in the sweetcorn, prawns, pak choi and coriander. Simmer through until the prawns are pink and pak choi tender.
  4. Drain the noodles and split between 4 bowls. Pour over the soup and top with, coriander and chilli.