Thai pumpkin prawn soup
Ingredients
24 uncooked medium prawns200g packet long-life udon noodles
270ml can coconut milk
2 cups milk
2 x 420g cans condensed pumpkin soup
1 red capsicum, thinly sliced
150g snow peas, trimmed
2 green spring onions, thinly sliced
¼ cup chopped fresh coriander
⅓ cup roasted cashews, chopped
Extra fresh coriander, to garnish
Thinly sliced red chilli, to serve
Method
1. Shell and devein prawns. Place noodles in a large heatproof bowl. Pour over enough boiling water to cover noodles. Stand for 2 minutes. Separate noodles using a fork. Drain well.
2. Place both milks and undiluted soups in a large saucepan. Bring to boil, stirring until smooth. Add prawns and capsicum. Return to boil, then simmer soup for about 3 minutes, or until prawns are tender. Add noodles, snow peas, spring onions and coriander. Simmer for a further 2 minutes, or until heated through.
3. Garnish with coriander and cashews. Serve with fresh red chilli.
Notes
If using cooked prawns, simply shell and devein as described, then add to soup with noodles to heat through.
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