A coconut cream-based soup bursting with chilli, lime and coriander, chunked up with a hearty supply of udon noodles, juicy king prawns and nutritious curly kale. If you’re looking for a satisfying lunch that’s impressive enough for a party of friends and family then your search is over.
I developed this recipe as part of a Blogger Challenge for Amoy, after being sent a hamper of their products to find inspiration from for a special Asian Harvest Festival. September 8th will mark the start of the Mid-Autumn Festival Feast celebrations in China and Vietnam, also known as the Moon Festival, the origins of which goes back centuries.
It’s when families come together in thanksgiving for the harvest, so I thought a big pan of this delicious soup would be perfect for dishing out to a crowd.
It’s mega-quick to make, so you can crack open the beers and party!
Spicy Prawn and Noodle Soup
Prep time: 5 mins
Cooking time: 15 mins
2 tbsp Red Thai Curry Paste
small handful coriander, leaves picked and stalks chopped
2 kaffir lime leaves, chopped
425ml vegetable stock
400ml can Amoy Coconut milk, reduced fat
1 limes, juice only
1 tbsp fish sauce
1 tbsp dark soy sauce
225g raw peeled jumbo king prawns, responsibly sourced
1 handful curly kale
300g Amoy Straight to Wok Thick Udon Noodles
1 red chilli, sliced thinly
1. Put a large pan on the heat and stir together the curry paste with the coriander stalks and kaffir lime leaves to release the aromas, then add the vegetable stock, coconut milk, lime juice, fish sauce and soy sauce simmering for 10 minutes.
2. Add the prawns, curly kale and noodles and gently bubble until the prawns have turned pink and the kale has wilted.
3. Divide into bowls and top with sliced red chilli and coriander leaves.
Cook’s tip: If you want to get this soup ready in advance, put it together to the end of step 1 and then let it cool. Just before you’re ready to serve, put the soup back on the heat and pick up the instructions from step 2.
Vegetarian? No problem! Leave out the fish sauce and replace the prawns with tofu pieces and sprinkle with a handful of roasted nuts for extra protein
Want more recipes for a Moon Festival Feast? Try these on for size:
Disclosure: I have been commissioned by Amoy to create this recipe and blog post in return for a hamper of products and a supermarket voucher. It is part of the Amoy Blogger Challenge celebrating the Mid-Autumn Festival Feast. For more recipe inspiration and videos showing you how to make them check out www.amoy.co.uk #amoyzing