Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1838 / 439
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemongrass with something heavy until it splits.
Tip!Bashing the lemongrass helps to release its aromatic flavours!
2 Fry prawns
Rinse, drain and dry the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through. Transfer the cooked prawns to a plate. Reserve the pan.
3 Fry veg
Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min or until browned. Add the shallots and cook for 2 min further.
Add the garlic, ginger, lemongrass and redcurrypaste(spicy!) and fry for 1 min further. Add the measuredwater, coconutsugar, 0.5/1/1 vegetablestockcube, the coconutmilk and limeleaves. Simmer for 10 min.
5 Prep garnishes
Meanwhile, pick the corianderleaves. Finely slice the redchilli. Slice the lime into wedges.
Tip!Can't handle the heat? Remove and discard the seeds from the chilli, that's where most of the spice is!
Add the sambaloelek(spicy!), fishsauce, prawns and beansprouts to the soup. Squeeze the lime juice into the soup. Divide the soup among bowls and garnish with the coriander and sliced chilli(spicy!).