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Member recipe

Prawn and Coconut Satay Broth

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Serves 2

Home late to a bare cupboard and a rumbly tummy? This warm and fragrant broth can be whipped up in no time from ingredients you'll already have in your cupboard or freezer.

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  • 2 strips of medium egg noodles
  • 1 tablespoon vegetable oil
  • 1 clove of garlic, crushed
  • ½ red chilli, halved, seeds removed and finely sliced
  • 2 tablespoons smooth or crunchy peanut butter
  • 200ml coconut milk
  • 500ml chicken or vegetable stock
  • 200g cooked king prawns, defrosted if frozen
  • 1 bunch of spring onions, thinly sliced
  • 1 teaspoon soy sauce
  • A squeeze of lime juice
  • A large handful of coriander, roughly chopped


    1. Cook the noodles according to the packet instructions
    2. 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
    3. Bring to a simmer and add the prawns, spring onion, 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.

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