Prawn and Egg Noodle Soup

Prawn and Egg Noodle Soup

  • Preparation time

    10 mins
  • Cook time

    25 mins
  • Serves 4

Ingredients

  • Thick egg noodles - 200 g
  • Oil - 1 Tbsp
  • Red curry paste - 2 Tbsp
  • Grated fresh ginger - 1 Tbsp
  • Campbell's Real Stock Thai Noodle Soup Base
  • Tin coconut milk - 400 ml
  • Cubed pumpkin - 1 cup
  • Pak choy, roughly chopped - 2
  • Large prawns - 200 g
  • Coriander leaves - 1/2 cup
  • Lime wedges to serve

Method

  1. Cook the noodles as per packet instructions. Drain and set aside.

  2. In a large pot warm the oil. Add the ginger cooking for 2 minutes. Stir through the curry paste for 2 or 3 minutes until fragrant.

  3. Pour in the Campbell's Thai Noodle Soup Base and coconut milk, bringing to a simmer. Add the pumpkin cooking for 5 minutes. Then add the noodles, prawns and bok choy continuing to cook for 10-15 minutes until the prawns are cooked and greens wilted.

  4. Serve hot with a sprinkle of coriander and squeeze of lime.