Simple Thai noodle soup
By kenzofish
A wonderfully warming noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk.
Ingredients
- 1 good knob fresh root ginger
- peeled and roughly chopped
- 1-2 red chillies
- seeds removed (optional)
- roughly chopped
- 1-2 stalks lemongrass
- tough outer layers removed
- roughly chopped
- 2-3 garlic cloves
- peeled
- 1 handful fresh coriander
- a few sprigs reserved and chopped
- a glug or two vegetable oil
- 1 tbsp coriander seeds
- 1-2 pinches ground turmeric
- small jug vegetable stock
- a couple of handfuls rice noodles
- 1 x 400ml/14fl oz can coconut milk
- 1 large handful raw
- peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)
- a few splashes Thai fish sauce
- to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.
Step 2
Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
Step 3
Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.
Step 4
To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.
Step 5
To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns.
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