Thai Noodle Soup
The Dish
Thai Noodle Soup
Best for: Dinner, Lunch
Serves: 2
Prep time: 5mins
Cook time: 10 mins
This is not only a delight to look at, but it is seriously full of flavour. It literally takes 15 minutes to make and is so healthy and delicious.
It’s incredibly light and refreshing with the zingy lime and creaminess of the coconut milk, but leaves you completely satisfied.
The Recipe
Step 1
Start by making the paste (you can use a jar paste). Roughly chop the ingredients and add them to a blender/nutribullet and blend into a smooth paste. Ensure to add a good amount of coriander as that’s where to beautiful vibrant green colour comes from.
Step 2
Dice the shallot very fine and add to a large saucepan with a little olive oil.
Cook for around 5 min on a medium-high heat, frequently stirring, until shallots have softened and turned translucent. You don’t want to colour your shallot, so adjust the heat where necessary.
Step 3
Add 3-4 heaped tbsp of the paste to the cooked shallots and allow to cook for a couple of minutes, frequently stirring. If you are using a jar, test the spice levels before adding it in - levels of spice vary from brand to brand.
Slice the broccoli in half or quarters lengthways to get thin strips.
Cook the noodles as per packet instructions and set aside. Slightly undercook you’re noodles here as they will continue you cook in the residual heat of the soup.
Step 4
Add the stock, coconut milk and broccoli to the saucepan and leave to simmer with the lid on for a couple of mins.
Then add the prawns and mange tout and simmer until the prawns are cooked, around 2-3 minutes.
Season to taste with a little salt and a squeeze of lime.
Step 5
To serve: Divide the noodles between the two bowls. Then ladle a good amount of the soup into each bowl, trying to get equal amounts of vegetables and prawns.
Place a few pak Choi leaves on top, these will cook in the residue heat.
Top each bowl with slices of fresh red chilli, fresh coriander leaves, a lime wedge and black sesame seeds.
INGREDIENTS
1 can coconut milk (400g)
400ml Vegetable stock
1 large banana shallot
100g rice noodles
150g long stem broccoli
100g mange tout
50g pak choi
150g raw prawns
Green curry paste (or can use a jar)
Curry paste
2-4 Green Chilli’s, seeds removed. (depending on how spicy you like it)
3 garlic cloves
1 shallot
3 inches ginger, diced
1 stalk lemongrass
4 kaffir lime leaves
20g coriander, stalks included
1 tsp ground cumin
1 tsp coriander seeds
1 tsp brown or palm sugar
2.5 tbsp olive oil.
1 tbsp fish sauce
zest and juice of 1 lime
To serve
1 lime
Black sesame seeds
Fresh red chilli
Fresh Corriander
2 spring onions
