Thai Prawn Noodle Soup
A fragrant and soul-warming Thai Prawn Noodle Soup that combines succulent prawns, rice noodles, and aromatic herbs in a rich coconut-based broth.
Nutrition
Calories: 227kcalCarbohydrates: 36.3gProtein: 10.4gFat: 4.7gSugar: 7.3g
Ingredients
- 1 packet rice noodles Ready To Wok or another similar type of other brands
- 800 ml vegetable stock
- 4 tbsp coconut milk
- 1/2 an onion finely chopped
- 1 clove garlic crushed
- 1 small bell pepper cut into thin strips
- 1 carrot thinly sliced
- Handful of prawns
- Handful of sugar snap peas chopped
- 1 red chilli finely chopped
- Juice of 1 lime
- 1 tbsp fish sauce
- 1/2 tsp fresh ginger finely chopped
- 1 kaffir lime leaf optional
- A few fresh coriander leaves
Instructions
- Heat 1 tsp light vegetable oil in a deep wok and add the diced onion and garlic. Gently fry over a low heat until beginning to soften.
- Add the carrot, pepper, and sugar snap peas and turn up the heat. Stir fry for a couple of minutes.
- Add the vegetable stock, coconut milk, lime juice and fish sauce. Reduce heat and stir well. Add the kaffir leaf, ginger, chilli, prawns and noodles, continuing to stir for a couple of minutes until everything is warmed through.
- To serve, discard the kaffir lime leaf and sprinkle with a few coriander leaves.
Notes
- To make a vegetarian Thai shrimp noodles soup, leave out the prawns and fish sauce. Replace them with a few more vegetables if desired.
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