Recipe: Thai Prawn Noodle Soup

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Published on Saturday, 19 January 2013 09:00

Last Updated on 19 January 2013

Monica Costa

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Absolutely delicious and a gorgeous colour. Very quickly becomes a staple!

Serves 4 to 5

Ingredients

2 red chillies, deseeded and roughly chopped

6 shallots, peeled and roughly chopped

3 cloves garlic, peeled

5cm piece of fresh ginger peeled and roughly chopped

1 stalk lemon grass, bashed and sliced

1 teaspoon ground turmeric

1 teaspoon ground coriander

10g fresh parsley or coriander leaves

2 tablespoons peanut or olive oil

2 x 400ml tins coconut milk

400ml fish stock

2 tablespoons fish sauce (nam plah)

2 x 220g bags of frozen raw king prawns

150g thin cooked rice noodles (optional)

Sea salt and freshly ground black pepper

Juice of half a lime

Method

• Blitz the chillies, shallots, garlic, ginger, lemongrass, ground turmeric, ground coriander, parsley/coriander leaves and oil until you have a smooth paste.

• Transfer to a soup pot and cook over a very gentle heat for 5 minutes.

• Add the coconut milk and stock, bring just to the boil, quickly reduce the heat and simmer gently for 10 minutes.

• Add the fish sauce and prawns and simmer, stirring for a further 5 minutes.

• Add the noodles, if using and slowly bring back to the boil.

• Turn off the heat, season to taste, add the lime juice and let the soup stand for a couple of minutes before serving.

This recipe has been donated by Fiona Kirk & Jean Barr, authors of the book ‘SOUP CAN MAKE YOU THIN’ available in eBook format, £4.99 from www.souperydupery.com.