Coconut Hokkien Noodle soup with prawns
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
    For the Stir-Fried Prawns
  • 250 g prawns (can use pre-cooked or pre-frozen)
  • 1 garlic clove (chopped)
  • 1 tbsp light soy sauce
  • 1 tbsp olive oil
  • 1 tbsp oyster sauce
  • 1 tbsp garlic powder
  • 1 onion (sliced)
  • 1/2 tsp ground black pepper
    • For the Noodle Soup
  • Juice of 1 1/2 limes
  • 1 red chilli (chopped)
  • 1 thumb-size piece of ginger (chopped)
  • 1 lemongrass trunk (chopped)
  • 2 garlic cloves
  • 1 tbsp light soy sauce
  • 1/2 tbsp brown sugar
  • 1 coriander root (chopped)
  • 1 tbsp olive oil
  • 400 ml Trident Coconut Milk
  • 1 tsp smoked paprika powder
  • 350 ml Oxo Chicken Stock (prepared as per pack instructions)
  • 180 g broccoli (chopped)
  • 120 g carrot (chopped)
  • 200 g Trident Hokkien Noodles (cooked as per pack instructions)
  • Garnish: fresh coriander and fresh chillies
Instructions
  1. Heat 1 tbsp olive oil on a medium to high heat in a large pan, then add in the chopped garlic and onion, fry until fragrant. Add prawns, soy sauce, oyster sauce, garlic powder and black pepper. Stir to combine until prawns are well cooked. Set aside.
  2. In a blender, add the lime juice, chilli, ginger, lemongrass, garlic cloves, soy sauce, brown sugar and coriander root. Cover and process until you have a paste.
  3. Heat 1 tbsp olive oil on a medium to high heat in a large pan, then add in the paste and fry until fragrant. Add Trident Coconut Milk, Oxo Chicken Stock and smoked paprika powder. Stir to combine. Add broccoli and carrot and cook for 3-5 minutes.
  4. Cook Hokkien Noodles according to pack instructions. In a bowl, combine Trident Hokkien Noodles and soup and top with stir-fried prawn pieces.
  5. Serve with fresh coriander and fresh chillies. Enjoy!