This flavoursome soup made with satay, prawns and noodles is ready in just 20 minutes! Made with Street Kitchen Malaysian style satay sauce which gives the soup a wonderfully fragrant peanut flavour.
Ingreadient:
- 2 x 200g packet ready to eat Hokkien noodles
- 1 x 255g packet Street Kitchen Malaysian Peanut Satay Stir-fry Kit
- 400g peeled medium green prawns, tails removed
- 2 tablespoons vegetable oil
- 4 cups (1 litre) chicken stock
- 400ml coconut milk
- 1 bunch (approx. 200g) baby pak choy, base trimmed and chopped
- Juice of a lime
- 1 cup (90g) bean sprouts
- ½ cup fresh coriander leaves
- Sliced red chillies and green onions to garnish
Direction:
- Place noodles into a large heatproof bowl and pour over enough boiling water to cover. Stand for 2 minutes. Drain and divide amongst 4 large soup bowls
- Mix ginger and garlic paste sachet with prawns and stir to coat evenly
- Heat 1 tablespoon oil in a large deep pan or wok over medium-high heat. Add prawns and cook for 1-2 minutes. Remove
- Add remaining oil and dried onion and garlic mix. Cook stirring for 10 seconds. Stir in Malaysian Peanut Satay Sauce, stock, coconut milk and pak choy. Reduce heat to medium and simmer soup for 3 minutes. Do not boil. Return prawns and squeeze in lime juice. Warm through
- To serve, ladle hot soup and prawns evenly amongst bowls and top with bean sprouts, coriander, green onions and sliced red chillies
