500g cooked rice noodles
2ltrs coconut milk
750g raw tiger prawn
6 carrots, cut into ribbons with a peeler
6 pak choi, leaves removed
Coriander leaves and sliced red chilli to garnish
2. Once boiling add the prawns and cook for 5 minutes.
3. Divide the noodles, beansprouts, carrots and pak choi between the serving bowls, then pour over the hot broth.
4. Garnish with the coriander leaves and chillies.
For a quick and tasty vegan dish, use smoked tofu instead of prawns.