• 2 tbsp Thai red curry paste
  • 200 ml reduced-fat coconut milk
  • 750 ml vegetable stock, made with 1 vegetable stock cube
  • 1 tbsp fish sauce
  • 1 tsp Fairtrade light brown soft sugar
  • 180 g pack raw peeled king prawns
  • 325 g pack mixed vegetable stir-fry
  • 4 spring onions, trimmed and finely sliced
  • 300 g rice noodles
  • Zest and juice of 1 lime
  • 25 g fresh coriander, leaves picked, washed and chopped, plus extra leaves to garnish
  • 50 g young leaf spinach


  1. 1

    Heat a deep frying pan over a medium heat. Add the curry paste and cook for 1 minute. Add the coconut milk, stock, fish sauce and sugar. Bring to the boil, then reduce the heat and simmer for 2 minutes.

  2. 2

    Add the prawns and cook for a further 2 minutes. Stir in the vegetable stir-fry, spring onions, noodles and lime zest. Simmer for 2-3 minutes, until the prawns are cooked through and piping hot. Stir in the lime juice and chopped coriander.

  3. 3

    To serve, divide the soup among bowls, then add the spinach and garnish with the extra coriander.

Nutritional Details

Each serving provides
  • Energy 888kj 212kcal 11%
  • Fat 7.5g 11%
  • Saturates 3.4g 17%
  • Sugars 6.2g 7%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 184kj/44kcal

Each serving provides

23.1g carbohydrate 1.9g fibre 12.1g protein

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