Thai Coconut Soup with Prawns and Rice Stick Noodles

1 jar (approximately 12-14 ounces) Thaifusions Curry Sauce

1 pound large prawns, peeled and deveined

8 ounces rice stick noodles

4 cups chicken or vegetable broth

Juice of 1 lime

Fresh cilantro leaves for garnish

Bean sprouts for garnish

Lime wedges for serving

Prepare the Rice Stick Noodles: Soak the rice stick noodles in warm water according to package instructions until they are soft. Drain and set aside.

Prepare the Soup Base: In a large pot, combine the Thaifusions Curry Sauce, and chicken or vegetable broth.

Simmer the Soup: Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.

Add Prawns and Noodles: Gently add the prawns to the simmering soup and cook until they turn pink, which should take about 3-4 minutes.

Add the soaked and drained rice stick noodles to the pot and cook for another 2-3 minutes until heated through.

Season and Serve: Stir in the lime juice for a hint of citrusy brightness. Taste the soup and adjust the seasoning if needed.

Serve: Ladle the soup into bowls, making sure each serving has prawns and noodles. Garnish with fresh cilantro leaves and bean sprouts. Serve with lime wedges on the side for squeezing over the soup.

Enjoy your Thai Coconut Soup with Prawns and Rice Stick Noodles using Thaifusions Curry Sauce!