Menu

Thai Prawn Noodle Soup

  • Details
  • Leave a Comment

 

 

The rainy season is here. I love sitting in my balcony, watching the plants and trees swaying with happiness, while it rains. Sipping some hot tea takes the pleasure a notch higher. Once you are done with the tea, you start feeling a bit cold. Slowly, you curl up…lethargy creeps in…Now all you want to do is get inside that cosy blanket, neatly folded and placed on the bed. Sounds like a familiar scene ? That’s what happens with me most of the time. But then you can’t get the lethargy grow into you so much that you don’t have anything to put on the table. Next option? Look for something that’s easy to prepare.
I was craving for some Thai Soup. Growing lemongrass in your balcony is such a life saver at such occasions.
Though the recipe calls for vegetable stock, I chose to prepare my own version of Thai inspired prawn stock. I used the head of the peeled prawns for it. This recipe by Nigel Slater is one my most favourite soup recipes. I have been making this for a while now.

Print Recipe
Thai Prawn Noodle Soup
Course soups stews
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course soups stews
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cook the noodles, drain and keep aside.
  2. Crush the coriander seeds and keep aside.
  3. Grind the ginger, chilli, lemongrass, garlic and coriander leaves to a coarse paste. You may add a little oil if the mixture is too dry.
  4. Heat oil in a pan.
  5. Tip in the ground mixture and cook for a couple minutes, stirring frequently.
  6. Add the crushed coriander and turmeric powder and stock into the mixture and stir well.
  7. Simmer for a few minutes.
  8. Add coconut milk and bring to a boil.
  9. Reduce heat and allow to simmer for 5 minutes.
  10. Add the prawns and cook for 2-3 minutes or till they turn pink.
  11. Add the fish sauce and switch off heat.
  12. To serve, the noodles in a bowl.
  13. Pour the soup over it.
  14. You may garnish with coriander leaves.
  15. Serve hot.
  16. For the Prawn stock
  17. Put the prawn heads, 1-2 stalks of lemon grass, a small onion, a small carrot, salt and pepper in a pan.
  18. Add approximately 5 cups of water.
  19. Bring to a boil.
  20. The scum will float on the surface.
  21. Remove the scum.
  22. Simmer the stock for at least 30 minutes.
  23. Drain the stock for use and discard the rest.
Share this Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *