Asparagus, prawn and coconut noodle soup

Asparagus, prawn and coconut noodle soup


  1. Slice the shallots. Trim and cut the asparagus. Roughly chop the fresh coriander.
  2. In a large saucepan, heat the oil and add the shallots. Cook for 1-2 minutes, until just tender
  3. Stir in the curry paste and cook for a few seconds. Pour in the coconut milk and stock and bring to a simmer. Cover and simmer gently for 10 minutes
  4. Soak the noodles, according to the packet instructions. Add the asparagus to the soup and cook for 1 minute, then add the prawns and cook for another minute
  5. Stir in the coriander, fish sauce and lime juice. Drain the noodles and stir into the soup. Ladle into bowls and serve straight away

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This mouth-watering quick and easy noddle soup uses this season's British asapragus


1 tbsp olive oil
2 shallots
1 tbsp red Thai curry paste
400 ml coconut milk
600ml chicken stock
90g pad Thai rice noodles
200g asparagus
150g raw prawns
25g fresh coriander
1 tsp fish sauce


Time: 5 mins
Serves: 4
Nutrition: n/a