This particular recipe comes under the chapter headed-up "Lazy" so I was on to winner from the start. I find some quick-to-make dishes can end up a bit disappointing, taste-wise, but that definitely wasn't the case this time. Coconut and peanut are always a great combination and both flavours are boosted by the salty soy sauce and sharpness from the lime.
The problem I had with this dish was the fact that I only have one suitable bowl for this sort of thing. I had to eat my portion out of a pyrex bowl! I'll have to get shopping as I'll definitely be making this again.
Prawn & Coconut Satay Broth
(adapted from In the Mood for Food by Jo Pratt)
2 strips of medium egg noodles
1 tablespoon vegetable oil
1 clove of garlic, crushed
2 tablespoons smooth or crunchy peanut butter
200ml coconut milk
500ml chicken or vegetable stock
200g cooked king prawns, defrosted if frozen (I used uncooked prawns and just cooked them through in the wok before starting on the rest of the recipe)
1 bunch of spring onions, thinly sliced
a pinch of dried chilli flakes
1 teaspoon of soy sauce (or more to taste)
a squeeze of lime juice
a large handful of coriander, roughly chopped (most definitely optional in my case)
1) Cook the noodles as per the instructions on the packet
2) Heat the oil in a wok or large saucepan and briefly fry the garlic. Stir in the coconut milk and peanut butter and mix together before adding the stock.
3) Bring to a simmer then add the prawns, spring onion, chilli flakes and soy sauce. Cook for 2 to 3 minutes until the prawns are heated through, and then add the cooked and drained noodles.
4) Return to a simmer and finally add a squeeze of lime juice and the fresh coriander. Serve straight away.
Serves 2
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