Thai-style red curry soup

By carinem25

Ingredients

• 3.5 oz thin rice stick noodles
• 1 tbs vegetable oil
• 1 onion, finely chopped
• 1 small red bell pepper, cut into thin strips
• 3 tbs Thai red curry paste
• 2 c vegetable stock (preferably homemade)
• 2 kaffir lime leaves* or 1 t lime zest
• 3 oz green beans, ends trimmed, cut into small lengths (about 3/4 in)
• 3.5 oz baby spinach leaves
• 1 3/4 c coconut milk
• 2/3 lb medium cooked prawns, peeled
• 1 tbs fish sauce
• Coriander and fresh lime, to serve

Preparation

Step 1

Place the noodles in a bowl and cover with boiling water to soften.

Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.

Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.