Malaysian Prawn and Coconut Satay Broth recipe

14 ratings Rate
  • Serves 2
  • 10 mins to prepare and 15 mins to cook
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Customer recipe by barbara coward
Added 76 months ago

Cook the noodles according to the packet instructions

While they are cooking, heat the oil in a wok or large saucepan and briefly fry the garlic and chilli. Stir in the peanut butter and coconut milk to make a loose paste before adding the stock.

Bring to a simmer and add the prawns, spring onion and soy sauce. Cook until the prawns are pink, then add the cooked and drained noodles.

Return to a simmer and finally add a squeeze of lime juice and the fresh coriander.

Serve immediately.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 250g Tesco Finest Raw Jumbo King Prawns
  • 2 strips medium egg noodles
  • 1 clove of garlic, crushed
  • half red chilli, halved, seeds removed and finely sliced
  • 2 tbs peanut butter, smooth
  • 200ml coconut milk
  • 500ml chicken or vegetable stock
  • 1 bunch spring onions, thinly sliced
  • 1 tsp soy sauce
  • a squeeze lime juice
  • large handful coriander, roughly choppped

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