Saturday, 14 June 2014

Thai Yellow Noodle Soup

So I completely adapted this recipe to what I had in and so changed quite a lot. It's Thai instead of Malaysian because of the curry paste but it's still really tasty.

Thai Yellow Noodle Soup (adapted from Chef Mireille)
(Serves 6)

450g king prawns
750ml water
1 veg/fish stock cube
2 tbsp Thai curry paste
375ml coconut milk
1 1/2 tsp fish sauce
170g pak choi chopped
12 baby corn, chopped
2 Kaffir lime leaves, thinly sliced
225g rice noodles
handful bean sprouts
bunch mint leaves, chopped
bunch coriander leaves, chopped

Place noodles in a large bowl of boiling water and let sit for 10 mins or whatever the packet says, until the noodles soften.

Heat a saucepan and add the thai curry paste, stir fry for 1 min. Add the water and stock cube, coconut milk and fish sauce. Bring to a boil. Reduce to a simmer and cook for 5 mins.

Add the pak choi, baby corn and Kaffir lime leaves. Bring back up to a boil. Add the prawns and bean sprouts. Reduce to a simmer and cook for about 3 mins, until the prawns turn pink and are cooked through.

Turn off the heat and stir in the coriander and mint.

To serve, place some of the noodles in each bowl and spoon the soup over the noodles.

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