Cooking Time: 5 mins
Serves: 4
A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes
Ingredients:
1 tbsp sunflower oil
300g bag crunchy stir-fry vegetables
140g shiitake mushrooms, sliced
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodles
200g bag large, raw prawns
Method:
Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
Serves: 4
A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes
Ingredients:1 tbsp sunflower oil
300g bag crunchy stir-fry vegetables
140g shiitake mushrooms, sliced
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodles
200g bag large, raw prawns
Method:
Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
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