Thai Prawn Noodle Soup

Extremely quick, simple yet fiery dish that really does look the part (eat your heart out wagamama’s).

2 servings

Prep: 5 mins

Cooking: 10 mins

GF,DF,RSF

Ingredients:

  • 1 garlic clove
  • 200g brown rice noodles
  • roughly 200g prawns

Ingredients for paste:

  • Decent thumb size piece of fresh ginger
  • Handful of coriander stalks
  • 1-2 teaspoons of curry powder (i make my own without cumin)
  • 1 teaspoon of maple syrup or honey
  • 1/2 big red onion or 1 small
  • 1 cloves of garlic
  • Juice of 1 lime
  • Zest of 1/2 lime
  • 1/2 fresh chilli or 1/4 teaspoon of chilli flakes

Blend all these together until it forms a paste. Now your ready to start cooking.

Method:

Heat a deep sided pan and add 2 tablespoons of olive oil and 1 crushed garlic clove finally adding 1 teaspoon of Turmeric once the garlic is sizzling at which point turn down to a medium heat.

Add the raw prawns and paste together and fry for a couple minutes making sure to stir well.

Once the prawns are pink add 1 can of coconut milk and bring to the boil.

Place a lid on the pan and allow to simmer for 5 minutes, mean while cook the noodles you wish (thick ribbon rice noodles used here) per packet instructions.

Once the noodles are cooked, lightly drain and place into you bowl. Pour the soup mixture over the top and finish by adding the leftover coriander leaves from the stalks on top with some freshly chopped chillies and a couple of wedges of lime by the side.

Tip: To make this vegan just swap the prawns with tofu (or just remove the prawns if you don’t have or like tofu) 

 

thai noodle soup front view small edit

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