Prawn and squash coconut broth

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Ingredients

1 chillies 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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1:00 h
(16)

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.

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