3 Paws Saloon Attic

Preparation time: 15 min

Cooking time: 10 min

Serves: 4-6

Ingredients

·          24 uncooked medium prawns

·          200g packet long-life udon noodles

·          270ml can coconut milk

·          2 cups milk

·          2 x 420g cans condensed pumpkin soup

·          1 red capsicum, thinly sliced

·          150g snow peas, trimmed

·          2 green spring onions, thinly sliced

·          ¼ cup chopped fresh coriander

·          ⅓ cup roasted cashews, chopped

·          Extra fresh coriander, to garnish

·          Thinly sliced red chilli, to serve

Method

1.        Shell and devein prawns. Place noodles in a large heatproof bowl. Pour over enough boiling water to cover noodles. Stand for 2 minutes. Separate noodles using a fork. Drain well.

2.        Place milk, coconut milk and condensed soups in a large saucepan. Bring to boil, stirring until smooth. Add prawns and capsicum. Return to boil, then simmer soup for about 3 minutes, or until prawns are tender. Add noodles, snow peas, spring onions and coriander. Simmer for a further 2 minutes, or until heated through.

3.        Garnish with coriander and cashews. Serve with fresh red chilli.

Notes

If using cooked prawns, simply shell and devein as described, then add to soup with noodles to heat through.