Winter vegetable and prawn coconut noodle soup

Name: Winter vegetable and prawn coconut noodle soup
Cuisine: International
Ingredients: 25g Peanuts; 200g Selection of veg; Coconut oil; 600ml Vegetable stock; 200ml Coconut milk; 1/2 -1 (to taste) Small chilli; 150g Uncooked prawns; 100g Rice noodles; to serve Squeeze lime

Caroline Over a year ago 1,240 views

Main Course 🥛 Dairy Free 🥚 Egg Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat

Ingredients

25g Peanuts
200g Selection of veg
Coconut oil
600ml Vegetable stock
200ml Coconut milk
1/2 -1 (to taste) Small chilli
150g Uncooked prawns
100g Rice noodles
to serve Squeeze lime

Accompaniment

Description

Quick and warming Asian style noodle dish

Method

1
Serves 2

Start by lightly roasting the peanuts – add to a hot wok with no oil and toss around for a couple of minutes. Keep shaking the wok as they will burn very quickly if you leave them. As soon as they are starting to brown, remove from the wok and leave to one side.

Chop up the vegetables and stir fry with a spoonful of coconut oil in the wok. Once they are turning tender and browning a little, add the stock and the coconut milk along with the chilli. Stir together and leave to simmer while you prepare the noodles. Most only take a few minutes to steam or soak in hot water, but follow the instructions on the packet you are using. This dish works well with both the very fine vermicelli noodles, or the larger flat noodles.

Add the uncooked prawns to the wok and leave to cook for about 3 minutes. Make sure they are all submerged in the liquid to cook evenly. They should all be completely pink through with no grey flesh left.

Put the noodles into two large bowls, ladle on the soup and sprinkle the roasted peanuts on top. Finish with a generous squeeze of fresh lime over the bowl.

Chef's Tips

This is an incredibly versatile dish for all seasons as you can add whatever vegetables you like. Here I have used red cabbage, celery and sprouts (I know, might seem a funny choice but I promise they work well!). In the summer, peppers, salad onions, fennel and snap peas work well but anything that you’d put in a stir fry will generally be suitable. Sometimes I add a handful of herbs too; coriander and basil are particularly good.

You can also swap the prawns for tofu or chicken (make sure you stir fry both of these in bite size pieces first then add at the end instead of the prawns).