Brooke's Asian Noodle Soup
Jodi
ingredients
- Olive oil spray
- 1 onion, finely chopped
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp chopped red chilli
- 1/4 tsp turmeric
- 375mL (1.5 cups) can light evaporated milk
- 250mL (1 cup) chicken stock
- 1/2 tsp coconut essence
- 250g tofu, cut into cubes
- 300g green prawns, peeled and deveined
- 200g thin egg noodles
- 100g snow peas, sliced
- 125g bean sprouts
- 1/4 cup fresh coriander leaves
directions
- 1
Spray a large pan with oil and heat. Add the onion and cook over medium heat until soft. Add the garlic, ginger, chilli, turmeric and stirfry for about 30 seconds. Gradually add the milk and stock to the pan, stirring to scrape the onion and spices from the bottom. Stir in the essence. Bring to the boil, reduce the heat slightly then add the tofu and prawns. Simmer for 2-3 minutes, or until the prawns are opaque. Meanwhile, cook the noodles following the packet instructions and divide between 4 bowls. Pour the soup over, dividing the tofu and the prawns evenly, and top with snow peas, sprouts and coriander.
- 2
This soup is delicious with a French bread stick.
Source: Brooke Hawkins
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