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
Makes almost 2ltrs
Ingredients
150g Medium egg noodles (broken up into small pieces)
1ltr Chicken or vegetable stock
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.
1-2 Red chilli's, deseeded and diced
2 Garlic cloves, peeled and crushed
1 tsp Fresh ginger, grated
400g Tin coconut milk
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
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.
