Satay Noodle Prawn Soup






2 x 200g packet ready to eat Hokkien noodles

1 x 255g packet Street Kitchen Malaysian Peanut Satay Stir-fry Kit

400g peeled medium green prawns, tails removed

2 tablespoons vegetable oil

4 cups (1 litre) chicken stock

400ml coconut milk

1 bunch (approx. 200g) baby pak choy, base trimmed and chopped

Juice of a lime

1 cup (90g) bean sprouts

½ cup fresh coriander leaves

Sliced red chillies and green onions to garnish.


Place noodles into a large heatproof bowl and pour over enough boiling water to cover. Stand for 2 minutes. Drain and divide amongst 4 large soup bowls.

Mix ginger and garlic paste sachet with prawns and stir to coat evenly. Then heat 1 tablespoon oil in a large deep pan or wok over medium-high heat. Add prawns and cook for 1-2 minutes. Remove.

Add remaining oil and dried onion and garlic mix. Cook stirring for 10 seconds. Stir in Malaysian Peanut Satay Sauce, stock, coconut milk and pak choy. Reduce heat to medium and simmer for 3 minutes. Do not boil. Return prawns and squeeze in lime juice. Warm through.

To serve, ladle hot soup and prawns evenly amongst bowls and top with bean sprouts, coriander, green onions and sliced red chillies.