Try this punchy aromatic broth that’s packed with Asian spice and fresh flavours – top with nuts and chilli to your liking
Prep:5 mins
Serves 4
4 tbsp Thai green curry paste3 tbsp smooth peanut buttersmall pack coriander, stalks finely chopped, leaves pickedthumb-sized piece ginger, peeled and cut into fine matchsticks4 kaffir lime leaves, finely shredded2 x 400ml cans light coconut milk850ml chicken stock (use fresh stock if you can)3 tbsp soy saucejuice 2 limes2 tbsp fish sauce4 small heads pak choi, halved or quartered through the stalk300g pack raw, peeled king prawn300g cooked rice noodle1 red chilli, sliced (deseeded if you don’t like it too hot)4 tbsp roughly chopped dry-roasted peanut
STEP 1Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.STEP 2Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.
