Ingredients for 4-6 servings
Olive or Canola oil spray
1 onion, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1 tsp chopped red chilli
1/4 tsp turmeric
375 mL CARNATION Light & Creamy Evaporated Milk
1 cup water
1 tsp MAGGI Chicken Stock Powder
1/2 tsp coconut essence
250 g firm tofu, cut into cubes
300 g green prawns, peeled and deveined
200 g thin egg noodles
100 g snow peas, sliced
125 g bean sprouts
1/4 cup fresh coriander leaves
Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft. Add the garlic, ginger, chilli and turmeric and stir-fry for about 30 seconds.
Gradually add the CARNATION Light & Creamy Evaporated Milk and combined water and stock powder to the pan, stirring to scrape the onion and spices off the bottom. Stir in the essence. Bring to the boil, reduce the heat slightly then add the tofu and prawns.
Simmer for 2-3 minutes or until the prawns are opaque.
Meanwhile, cook the noodles following the packet instructions and divide between 4 bowls. Pour the soup over, dividing the tofu and prawns evenly, and top with snow peas, sprouts and coriander.