Spray canola or olive oil
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chopped red chilli
¼ teaspoon tumeric
375 mL (1½ cups) can CARNATION Light and Creamy Evaporated Milk
250 mL (1 cup) MAGGI Chicken Stock
½ teaspoon coconut essence
250 g firm tofu, cut into cubes
300 g green (raw) prawns, peeled and deveined
200 g thin egg noodles
100 g snow peas, sliced
125 g bean sprouts
¼ 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 tumeric and stirfry for about 30 seconds. Gradually add the milk and stock to the pan, stirring to scrape the onion and spices from 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.

Preparation time: 20 mins
Cooking time: 10 mins
Serves: 4-6