Friday, 13 January 2012

Thai Yellow Prawn Noodle Soup

I seem to be watching a lot of cookery programmes recently and I am particularly obsessed with Nigella Kitchen. She made a delicious Thai Chicken Noodle Soup and I thought I'll have a go at that, but I didn't have any leftover cooked chicken so I used prawns instead and they work just as well. This was a delicious warming soup, subtly spicy but not too spicy and I felt very healthy with all the green veg! I shall definitely be making this again.

You could pretty much use any green veg that you have knocking around and you could use pretty much any white meat, shellfish or fish, it's very versatile and easy to adapt to the ingredients you have on hand.

Thai Yellow Prawn Noodle Soup (inspired by Nigella Kitchen)
(Serves 1)

50ish g rice noodles
300ml veg or fish stock (I used veg stock with tamarind in it)
150ml coconut milk
1 tsp Thai yellow curry paste
8 raw prawns
2-3 mushrooms, sliced
2-3 kai lan
2-3 spring green leaves, sliced
handful sugar snap peas

Soak the rice noodles in a bowl of boiling water for 20 mins, when they are soft drain and cool under cold running water.

Heat the veg stock and coconut milk in a saucepan until fairly hot and then stir in the Thai curry paste.

Put the prawns into the stock and cook for about 2-3 mins. Add in the sugar snap peas, kai lan and mushrooms and cook for a minute. Add in the noodles and the greens and stir. When the greens have wilted you are ready to serve.

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