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Prawn and Coconut Satay Broth

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.


  • 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


  • 1.

    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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