Prawn/shrimp and red pepper noodle pot

Preparation info

    • Difficulty

      Easy

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Method

For a speedy seafood alternative, swap the mushrooms and sweet potato for prawns/shrimp and red pepper. Add 1 large deseeded and sliced red pepper, 625 ml/21½ fl oz/2⅔ cups stock and 6 handfuls of spinach along with the lemongrass, lime leaves and ginger to the pan with the coconut milk, 2 tsp fish sauce and ½ tsp caster/granulated sugar. Simmer for 10 minutes until the pepper is tender. Add 300 g/10½ oz raw king prawns/jumbo shrimp and the cooked noodles and cook for another 3 minutes until the prawns/shrimps are pink and cooked through. Serve topped with the Thai pesto.