King Prawn & Courgette Noodle Soup

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, the wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Top, tail and cut your courgette[s] in half, then slice finely

Once hot, add your red Thai curry paste, ginger paste, ground turmeric and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 30 secs

Chop your creamed coconut roughly (if required!)

Add the chopped creamed coconut to the pan with 450ml [600ml] [750ml] boiled water, give everything a good mix up and bring to the boil over a high heat

Meanwhile, add your fine egg noodles to a large bowl, cover them with boiled water until fully submerged and stir for 10 secs until the noodles separate

Set aside to soak for 4 min, or until softened

Increase the heat to medium-high

Drain, then add your king prawns and sliced courgette to the pan with your soy sauce, the juice of half your lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 4-5 min or until the courgette is tender with a bite and the prawns are cooked through - this is your king prawn & courgette soup

While the prawns are cooking, cut the remaining lime into 1 wedge per person

Drain the softened noodles