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Prawn and Coconut Satay Broth

Recipe by Jo Pratt

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Home late to a bare cupboard and a rumbly tummy? This warm and fragrant broth can be whipped up in no time from ingredients you'll already have in your cupboard or freezer.

Serves 2

Ingredients

2 strips of medium egg noodles
1 tablespoon vegetable oil
1 clove of garlic, crushed
½ red chilli, halved, seeds removed and finely sliced
2 tablespoons smooth or crunchy peanut butter
200ml coconut milk
500ml chicken or vegetable stock
200g cooked king prawns, defrosted if frozen
1 bunch of spring onions, thinly sliced
1 teaspoon soy sauce
A squeeze of lime juice
A large handful of coriander, roughly chopped

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Method

Cook the noodles according to the packet instructions. While they are cooking, heat the oil in a wok or large saucepan and briefly fry the garlic and chilli. Stir in the peanut butter and coconut milk to make a loose paste before adding the stock. Bring to a simmer and add the prawns, spring onion, and soy sauce. Cook for 2 to 3 minutes until the prawns are heated through, and then add the cooked and drained noodles.Return to a simmer and finally add a squeeze of lime juice and the fresh coriander. Serve straight away.

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