Coconut Broth & Spinach

A delicious and quick filling broth that's bursting with flavour! If like me you buy those little boxes of frozen herbs then you could have most of the prep done for you in the recipe. I buy the prepared boxes of chopped chilli's, ginger and garlic so they are ready to go straight from the freezer, along with the prawns. I normally have a bag of wash baby spinach in the fridge but maybe frozen could work here too. Crushing the noodles and chopping the spinach before cooking makes it easier to eat with spoon, so definitely worth doing.  

Makes almost 2ltrs

Ingredients

150g Medium egg noodles (broken up into small pieces)

1ltr Chicken or vegetable stock

1-2 Red chilli's, deseeded and diced
2 Garlic cloves, peeled and crushed
1 tsp Fresh ginger, grated
400g Tin coconut milk

200g Can of sweetcorn, drained
2 tbsp Thai fish sauce or light soy sauce
30mls Lemon or Lime juice

100-200g Cooked Prawns

100g Fresh spinach leaves, chopped

Method
Place a large saucepan over a medium heat, add the stock to and the broken up medium noodles and bring to the boil simmer for 3 minutes or until the noodles are almost completely cooked. Add the chillies, garlic and ginger, allow the flavours to infuse for 1-2 minutes before adding the coconut milk, sweetcorn, Thai fish sauce and the lime juice. Stir to combine and add the prawns. Cook for 2-3 minutes before adding the spinach, remove from the heat and fold through the spinach until it has fully wilted down, should only take a minute. Check the seasoning and serve immediately.