prawn and noodle soup

prawn and noodle soup | jammiejammieblog.wordpress.comHere is the another thing I made for the Ikea food challenge: prawn and noodle soup. It didn’t win and that is a pity because it is a great soup for when you want to make something soothing but with plenty of flavour. The heat comes from ginger and curry paste (yay, I found some). Then there is salty Thai fish sauce, sweet prawns, sour lime, and coriander and mint. Add some rice noodles for substance and bean sprouts for crunch and you have a wonderful bowlful of food. So, you won’t be seeing this at your local furniture shop – but it is quick and easy to make at home.

prawn and noodle soup

(serves 3)

ingredients

prawn and noodle soup | jammiejammieblog.wordpress.com1 tbsp Thai red curry paste (or more to taste)

1 large clove of garlic, grated

5 cm ginger, grated

400 ml coconut

400 ml water

1 tsp sugar

Thai fish sauce to taste

2 tbsp soy sauce to taste (and to add colour)

juice of 1 lime

200 gr prawns (shelled weight), defrosted and drained if frozen

1 sheet fine rice noodles

100 gr bean sprouts

handful of coriander leaves, torn

a few mint leaves, also torn

method

In a heavy saucepan or wok, fry the curry paste for a few seconds before adding the garlic and ginger. Fry again briefly before adding the coconut and measured water. Add the sugar, and some soy and fish sauce. Bring to the boil and allow to simmer for 10 minutes.

Meanwhile prepare the noodles according to the instructions.

Add the prawns and bring back up to the boil. Turn off the heat and add the lime juice, the beansprouts and drained noodles. (If you snip the noodles into bite-sized pieces with scissors the soup will be less slurpy to eat.) Taste for seasoning, adding more soy or fish sauce if necessary.

Dish up and sprinkle generously with coriander and a little mint.

 

 

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

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