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
Cook the noodles as per packet instructions. Drain and set aside.
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.
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.
Serve hot with a sprinkle of coriander and squeeze of lime.
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