Slice the shallots. Trim and cut the asparagus. Roughly chop the fresh coriander.
- 1 In a large saucepan, heat the oil and add the shallots. Cook for 1-2 minutes, until just tender
- 2 Stir in the curry paste and cook for a few seconds. Pour in the coconut milk and stock and bring to a simmer. Cover and simmer gently for 10 minutes.
- 3 Soak the noodles, according to the packet instructions. Add the asparagus to the soup and cook for 2 minutes, then add the prawns and cook for another minute.
- 4 Stir in the coriander, fish sauce and lime juice. Drain the noodles and stir into the soup. Ladle into bowls and serve straight away.
Great recipe now the asparagus season is here. Glad I read the reviews as it definitely needs more curry paste and noodles. Will be making this again and again.
I’m making this every week WOW! Wow! Wow
Lovely, very tasty and filling, added more curry paste and noodles as suggested by others. This will definitely become a favourite.
Jade Mistiene Flynn
I was feeling tired and wanted something quick, healthy and easy to prepare for a light dinner. This was perfect.
Quick, healthy and tasty! Good tip to add extra curry paste.
Very tasty, easy to make. Added more paste and noodles. Will make it again very soon.
Absolutely love it ! It became one of my favourite dishes ever !
Very nice dish! Am making this again tonight, I added more curry paste to make it stronger and was lovely!
Delicious and so simple to make
Add more fish sauce for more flavour and less lemon, otherwise great & easy recipe
Was very tasty, a nice change. Put in cabbage to make it greener. Needed more curry paste though.
Loved this recipe but agree you need more noodles,very tasty and will definitely make it again.
tasty, and very easy to prepare.
Worked well. I put in 4 times the amount of noodles though as 90g didn't seem enough for a meal. Maybe we are just gluttons!
Too much lime, try half the amount. Otherwise very tasty and quick meal.
- Average per serving
- Calories 479.0kCal