Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/4 cup Thai red curry paste
- 750grams green king prawns (see tip)
- 100grams vermicelli rice noodles
- 1tablespoons fish sauce
- 100grams bean sprouts (trimmed)
- 1 red capsicum, deseeded (sliced)
- 1 small red chilli (sliced)
- 2tablespoons coriander leaves (to serve)
- 2 lime wedges (to serve)
- 100grams snow peas (halved)
- 1 1/2tablespoons lime juice
- 400milliliter coconut milk
- 1 lemongrass stalk, white part only (thinly sliced)
- 1 handful kaffir lime leaves, thinly shredded
- 1teaspoons brown sugar
Method
Step 1 of 4
Place noodles in a heatproof bowl and cover with boiling water. Stand for 10 minutes or until softened.
Step 2 of 4
Meanwhile, combine curry paste, coconut milk, lime leaves and lemongrass in a wok. Bring to a simmer over medium heat and cook for 10 minutes or until the oil from the coconut milk and curry paste starts to separate. Stir in 2 cups water, fish sauce, lime juice and sugar. Bring to the boil.
Step 3 of 4
Add capsicum and simmer for 2 minutes. Stir in prawns, snow peas and chilli. Simmer for 2 minutes or until prawns change colour.
Step 4 of 4
Drain noodles and divide among bowls. Spoon over soup and top with bean sprouts and coriander leaves. Serve with lime wedges.
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