Thai Yellow Noodle Soup (adapted from Chef Mireille)
450g king prawns
1 veg/fish stock cube
2 tbsp Thai curry paste
375ml coconut milk
1 1/2 tsp fish sauce
170g pak choi chopped
12 baby corn, chopped
2 Kaffir lime leaves, thinly sliced
225g rice noodles
handful bean sprouts
bunch mint leaves, chopped
bunch coriander leaves, chopped
Place noodles in a large bowl of boiling water and let sit for 10 mins or whatever the packet says, until the noodles soften.
Heat a saucepan and add the thai curry paste, stir fry for 1 min. Add the water and stock cube, coconut milk and fish sauce. Bring to a boil. Reduce to a simmer and cook for 5 mins.
Add the pak choi, baby corn and Kaffir lime leaves. Bring back up to a boil. Add the prawns and bean sprouts. Reduce to a simmer and cook for about 3 mins, until the prawns turn pink and are cooked through.
Turn off the heat and stir in the coriander and mint.