Thai green curry soup with fried noodlesby Gavin Bennett |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 300ml vegetable oil; 1 onion, halved and sliced; 2 tbsp Thai green curry paste; 1 red chilli, deseeded and chopped; 500ml chicken stock; 400ml can coconut milk; 200g butternut squash, peeled, deseeded and diced; 125g fine green beans, trimmed and halved; 20 strands vermicelli rice noodles; 8 raw prawn tails, peeled and scored down their backs; 4 tbsp freshly chopped coriander. |
| Recipe Method |
| Heat 2 tbsp of the oil in a large pan and gently
cook the onion for 5 minutes until soft. Stir in the thai green
curry paste, add the chilli, chicken stock, coconut milk, butternut
squash and green beans. Simmer for 10 minutes. Meanwhile heat the remaining oil in a pan until hot. Drop the noodles in, lift out almost immediately, and drain on kitchen paper. Add the prawns to the soup and continue to simmer for 5 minutes then add the coriander. Serve the soup with the fried noodles on top as a garnish. |
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