Thai prawn and coconut soup

Keep warm with this fragrant, Thai-inspired prawn and coconut soup.

• 2 teaspoons Alfa One Rice Bran Oil
• 1/4 cup (95g) red curry paste
• 1L Campbell's Real Soup Base Thai
• 2 x 270ml cans Ayam Coconut Milk
• 440g pkt KanTong Hokkien Wok Ready Noodles
• 3 teaspoons fish sauce
• 1 tablespoon palm sugar, grated
• 1 tablespoon lime juice
• 150g snow peas, trimmed, halved diagonally
• 400g peeled prawns, tails intact
• 1 cup (80g) bean sprouts
• Coriander sprigs, to serve
• Sliced red chilli, to serve
• Fried shallots, to serve (optional)

1. Step 1

   Heat Alfa One Rice Bran Oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 1 min or until fragrant. Add Campbell’s Real Soup Base Thai and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 7 mins or until liquid reduces slightly.

2. Step 2

   Meanwhile, place the KanTong Hokkien Wok Ready Noodles in a heatproof bowl. Cover with boiling water. Stand for 3 mins. Separate noodles with a fork, then drain.

3. Step 3

   Add the fish sauce, sugar, lime juice, snow peas and prawns to the soup. Cook for 3 mins or until the prawns are just cooked through.

4. Step 4

   Divide noodles among serving bowls. Top with soup, bean sprouts, coriander, chilli and shallots, if desired.