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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Right now, the temperature is 49 degrees & I live in South Florida. The compressor for the heat on the first floor of the nursing home is broken, can you imagine? We don't even have clothes for this weather - I think I'll spend some more time in my room in my flannel granny gowns - that my daughter insisted I have! So I found this recipe this morning, we made it and it's great! ;) A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes. Good Food Magazine, November 2007 edition.:) If you can't find a can of coconut milk, use a block of creamed coconut or a carton of coconut cream, diluted as instructed. Ingredients:
1 tablespoon sunflower oil |
10 5/8 ounces crunchy stir fry vegetables |
4 7/8 ounces shiitake mushrooms, sliced |
2 tablespoons thai green curry paste |
14 1/8 ounces reduced-fat coconut milk |
6 3/4 ounces vegetable stock or 6 3/4 ounces fish stock |
10 5/8 ounces medium straight-to-wok noodles |
7 1/8 ounces large shrimp |
Directions:
1. Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 minutes
2. Take out and set aside, then tip the curry paste into the pan and fry for 1 minute
3. Pour in the coconut milk and stock.
4. Bring to boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through.
5. Stir in the vegetables then serve.
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