Recipes Details

Prep all vegetables, ginger and garlic. Heat the cooking oil in a large pan over medium heat. Add the garlic, ginger, red onion and red pepper. Season lightly with ground black pepper and sauté until softened.

Add the raw prawns and start to cook until they begin to turn pink (but not yet fully cooked). If using cooked prawns, add them later with the noodles.

Stir in the tomato purée and red Thai curry paste, coating the prawns and vegetables.

Pour in the coconut milk and the vegetable stock dissolved in the boiled water.

Add the broccoli florets and rice noodle nests (and cooked prawns if using). Cover the pan with a lid and simmer on low–medium heat for 3–4 minutes, or until the noodles soften.

Stir well. If the soup thickens too much, add a splash of water to loosen the broth.

Serve with a squeeze of fresh lime, chopped coriander and fresh chilli or chilli flakes.