Satay Noodle Prawn Soup

Ingredients

Scaled for your household (4 portions) · original serves 4

• Hokkien noodles400 g
• Street Kitchen Malaysian Peanut Satay Kit255 g
• Peeled prawns400 g
  tails removed
• Vegetable oil2 AU tbsp
• Chicken stock1 l
• Coconut milk400 ml
• Bok choy200 g
  base trimmed and chopped
• Lime1
• Bean sprouts90 g
• Coriander bunch½ cup
• Fresh chilli (optional)to taste
• Spring onions (optional)to taste

Method

1. 1

   Cover the ready-to-eat Hokkien noodles with boiling water for 2 minutes, drain and divide among four bowls. Coat prawns with the kit's ginger-and-garlic paste.

2. 2

   Heat half the oil in a deep pan and cook prawns for 1–2 minutes. Remove. Heat the remaining oil and stir the kit's dried onion-and-garlic mix for 10 seconds.

3. 3

   Add satay sauce, chicken stock, coconut milk and pak choy. Gently simmer for 3 minutes without boiling. Return prawns, add lime juice and heat until the prawns are cooked through. Ladle over noodles and finish with sprouts, coriander, spring onion and chilli.