Turmeric & Prawn Coconut Noodles

Tender prawns, rice noodles and a creamy coconut broth make this an easy dinner packed with flavour. Just Fresh Turmeric Juice adds earthy warmth and golden colour, while lime juice brings a bright finish. Add fresh chilli for a little heat, or leave it out for a milder bowl.

Ingredients

  • 250g rice noodles

  • 1 tbsp neutral oil

  • 3 garlic cloves, crushed

  • 1 tbsp Just Fresh Ginger Juice

  • 1 red chilli, finely sliced, optional

  • 3 tbsp Just Fresh Turmeric Juice

  • 400ml coconut milk

  • 250ml chicken or vegetable stock

  • 1 tbsp soy sauce

  • 1 tsp brown sugar

  • 300g raw peeled prawns

  • 1 red capsicum, thinly sliced

  • 1 tbsp Just Fresh Lime Juice

  • 2 spring onions, finely sliced

  • Fresh coriander, to serve

Method

  1. Prepare the rice noodles according to the packet instructions, then drain and set aside.

  2. Heat the oil in a large pan over medium heat. Add the garlic, ginger and optional chilli, and cook for 1 minute until fragrant.

  3. Add the Just Fresh Turmeric Juice, coconut milk, stock, soy sauce and brown sugar. Stir well and bring to a gentle simmer.

  4. Add the capsicum and cook for 3–4 minutes, keeping a little bite to it.

  5. Add the prawns and simmer for another 3–4 minutes, or until pink, opaque and cooked through.

  6. Stir through the Just Fresh Lime Juice and taste for seasoning.

  7. Divide the noodles between bowls and ladle over the coconut broth, prawns and capsicum. Finish with spring onions and fresh coriander.

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