Burmese Prawn & Noodle Soup

Chinese soup with shrimp and rice noodles

Ingredients

  • 400g prawns; Shelled, uncooked butterfly
  • 600g vermicelli noodles; Rehydrated
  • 20g red peppers; Finely sliced
  • 60g beansprouts
  • Coriander to garnish
  • Lime wedges

For the Soup

  • 100g Karimix Kaffir Red Curry Paste
  • 800g coconut milk
  • 200g water
  • 4g salt to taste, if required

Burmese Prawn & Noodle Soup

Serves
10

Method

  1. Mix Karimix Kaffir Red Curry Paste with coconut in a saucepan and bring to a simmer.
  2. Boil water and blanch peppers and sprouts for a few minutes. Drain and leave aside.
  3. Use the same water to cook prawns until just cooked. Drain and put to one side.
  4. Add water to the soup pot.
  5. Rinse noodles with hot water, mix with beansprouts and red peppers and serve into small bowls.
  6. Add hot soup, add prawns on top with a wedge of lime and garnish with coriander.

 

Tip: Use Karimix Kaffir Red Curry Paste to marinade haddock, with some thinly sliced lemongrass and bake.