Thai prawn noodle soup
Season :All Servings :2 Diet :Gluten free Time :30 minutes Difficulty :Easy
This is such a quick and comforting recipe! It is really healthy and filling and can be eaten at all times!
- 1 red onion, quartered
- 1 stalk of lemon grass, roughly chopped
- 2 cm. piece of ginger
- Bunch of coriander
- 1 tbsp. of red curry paste
- 1 tbsp. of sunflower oil
- 1 tin coconut milk
- 1 tbsp. brown sugar
- 2 tbsp. fish sauce
- 250 gr. prawns
- 200 gr. sugar snaps
- 100 gr. bean sprouts
- Rice noodles
- 1 lime
- Add the red onion, lemongrass, ginger, coriander stalks, red curry paste and sunflower oil to a food processor and blend until it becomes a fine paste. Note: If you do not have a food processor, finely chop all the above ingredients and blend the soup with a hand blender at a later stage.
- Add the paste (or the above chopped ingredients + curry paste if you do not have a food processor) to a pan and fry for a couple of minutes on a medium heat. Add the coconut milk, a tin filled with water and the brown sugar and let it come to a boil. Simmer the soup for 5 minutes. Note: If you made the paste by hand, this is the point to blend the soup with a hand blender until smooth.
- Meanwhile make the rice noodles according to the package and rinse with cold water once cooked.
- Add the prawns and sugar snaps and simmer for 5 minutes. Finish with the fish sauce and lime, taste and if necessary adjust by adding more salt, lime juice etc.
- Serve the soup in shallow bowls with the rice noodles, bean sprouts and coriander leaves on top!
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