A firm favourite in our household 🙂 Not too spicy (I am not the biggest fan of spicy foods) but has a little bit of a kick to it.

Ingredients – serves 2

• ½ tbsp coconut oil
• A bunch of spring onions
• 1 green chilli
• 1 medium piece of fresh ginger
• ½ tbsp red Thai curry paste
• 2 kaffir lime leaves
• 125ml creamed coconut
• ½ litre vegetable stock
• 2 tbsps tamari soya sauce
• 2 tbsp fish sauce
• 100g beansprouts
• 2 heads pak choi
• 100g tiger prawns
• 100g rice noodles
• 1 lime
• A bunch of coriander

Method – takes approx 30 mins

1. Peel and grate the ginger, finely slice the spring onions and the chilli.
   
2. In a large, deep pan, heat the oil and gently fry the spring onions, chilli and ginger.
   
3. Once softened, add the curry pasta and lime leaves
   
4. After a couple of minutes, add the coconut and stock.
   
5. Bring to a simmer and add the soy sauce and fish sauce.
   
6. Chop the heads of the pak choi roughly
   
7. Add the raw prawns and then after a minute add the beansprouts and pak choi. Continue to simmer for another 8-10 minutes.
   
8. Cook the rice noodles as instructed on the packet (for the ones in the photo it advises you to cook them in a microwave). Divide the rice noodles between 2 bowls and ladle over the brother. Garnish with chopped coriander and lime wedges and serve!