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Ingredients
Method
- 2 tbsp miso paste
- 2 grated garlic cloves
- 1.5 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tsp chilli flakes
- 400ml coconut milk
- 1.2 litres veg stock
- 150g oyster mushrooms, torn
- 200g raw peeled king prawns
- 2 pak choi, sliced
- 600g cooked rice noodles
- 1 lime, sliced
- 5g chopped coriander leaves
- Whisk the miso, garlic, soy sauce, peanut butter and chilli flakes in a deep frying pan, then slowly stir in the coconut milk, stock and mushrooms. Cook for 4 mins, then add the prawns. Cover the pan and cook for 4 mins more.
- Add the pak choi to the pan and cook for another 2 mins or until tender, then heat the prawns according to package instructions and divide between bowls. Pour over the hot broth and use tongs to divide the prawns, mushrooms and pak choi between the bowls. Serve with lime slices and coriander leaves, along with a sprinkling of crushed black pepper.
15 mins
4 serving
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