4 Serves
20 Mins
Heat the coconut oil in a medium saucepan over medium heat and add the chilli. Sauté for 1 minute until fragrant.
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VietnameseVitamin K
97 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
20 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
234 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
258 mg / 420 mgPhosphorus
581 mg / 1,250 mgPotassium
1725 mg / 4,700 mgSodium
2200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
12 g / 28 gSugar
11 g / 50 gSaturated Fat
27 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Stir in the red curry paste and cook for an additional minute to release the aromatics.
Dissolve the chicken stock cube in 700ml of boiling water using a large jug, then pour the mixture into the saucepan and stir to combine.
Pour in the coconut milk and bring the broth to a gentle boil.
Stir in the fish sauce and a pinch of seasoning, then add the noodles and simmer for 3-4 minutes until they are tender.
Squeeze in the fresh lime juice, add the raw king prawns, and cook for 2-3 minutes until the prawns are opaque and cooked through.
Remove from heat, scatter with fresh coriander leaves, and serve in bowls with extra coriander and lime wedges on the side.
25
g60
g15
g
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Vietnamese