COCONUT CURRY SOUP

• servings: 4
• total time: 25 minutes

Ingredients

250 gms rice noodles

2 Tbsp coconut oil

1 red capsicum - thinly sliced

150 gms button mushrooms - sliced

2 Tbsp garlic - minced

2 tsp ginger - minced or grated

2 Tbsp red curry paste

1 litre chicken or fish stock

2 Tbsp soy sauce

3 tsp fish sauce

400 mls coconut milk

0.5 tsp black pepper

1 tsp brown sugar

500 gms green prawns - peeled

1 Tbsp lime juice

60 gms spring onions - sliced

2 Tbsp fresh basil - chopped

Directions

Heat oil in a large soup pot over medium heat.

Add red bell pepper and saute for about 2 minutes.

Add the mushrooms and saute for about 3 minutes.

Add garlic and ginger and saute just until fragrant.

Stir in the red curry paste.

Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar ground and black pepper. Bring to a simmer.

Add the prawns and cook just until they turn pink. This should take no more than two minutes. Do not overcook the prawns or they will be rubbery!

Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.