Red Thai curry paste is usually made up of chilli peppers, garlic and lemongrass among other things. It's one of the spicier types of Thai curry, but luckily in this soup, it's tempered with cooling coconut milk and paired with prawns for a beautifully balanced dish.
The quantities provided above are averages only.
250 grams
Mushrooms
1 unit(s)
Carrot
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Vegetable Stock
1 unit(s)
Lemon
180 grams
Prawns
10 grams
Cashews
1 unit(s)
Scallion
1 pack(s)
Coconut Milk
300 grams
Udon Noodles
to taste
Water
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil