Coconut Curry Noodle Soup


This super simple Coconut Curry Noodle Soup only takes about 15 minutes to make.
I use the instant rice noodles and they only take a couple of minutes to cook once the soup is poured over them or alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls.

This recipe serves 3. 

Ingredients

2 tablespoons oil
3 garlic cloves (chopped)
1 tablespoon fresh ginger (grated)
3 tablespoons Thai red curry paste
180g of uncooked prawns 
4 cups vegetable stock
1/2 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
100g dried rice vermicelli noodles
1 lime (juiced)

Sliced red chilis, coriander, spring onion to garnish (optional)

Method

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 

2. Add the prawns and cook for a couple minutes, until they begin to turn white/orange.

3. Add the stock, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). 

4. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

Enjoy x 

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