Thai prawn & peanut noodle soup

• Thai green curry paste↗4 tbsp tbsp
• smooth peanut butter↗3 tbsp tbsp
• small pack coriander

  stalks finely chopped, leaves picked

• thumb-sized piece ginger

  peeled and cut into fine matchsticks

• kaffir lime leaves4 4

  finely shredded

• 2 x 400ml cans light coconut milk ml
• chicken stock↗850ml ml

  (use fresh stock if you can)

• soy sauce↗3 tbsp tbsp
• juice 2 limes
• fish sauce↗2 tbsp tbsp
• small heads pak choi↗4 4

  halved or quartered through the stalk

• pack raw, peeled king prawn↗300g g
• cooked rice noodle↗300g g
• red chilli↗1 1

  sliced (deseeded if you don't like it too hot)

• roughly chopped dry-roasted peanut4 tbsp tbsp

Step-by-step instructions

1. 1

   Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.

2. 2

   Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.