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Prawn Noodle Soup

Thai Style Spicy Prawn Noodle Soup

Thai Style Spicy Prawn Noodle Soup is the perfect meal in a bowl. Slurpy noodles and flavourful broth, crunchy vegetable and spicy prawns. What's not to love I ask!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course soups stews
Cuisine thai
Servings 2 people

Ingredients
  

To be ground into a paste

  • 5 bird eye chillies fresh
  • 1 tbsp coriander seeds roasted
  • 2 tsp finely chopped galangal
  • 6 stalks lemongrass
  • 6 kaffir lime leaves finely chopped
  • 1 small onion chopped
  • 1 tbsp garlic chopped
  • 1 tbsp ginger chopped
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 2 tsp sesame oil

For the soup

  • 200 grams medium prawns
  • 100 grams rice noodles
  • 3 tbsp spice paste made above
  • 1/4 cup broccoli chopped into florets
  • 4 baby corn chopped
  • 1/4 cup peanuts roasted
  • coriander leaves for garnish
  • 2 cups stock or water

Instructions
 

  • Grind all the ingredients into a smooth paste. Use a little water if required.
  • In a heavy bottom pan, sautee brocolli and baby corn till half done.
  • Add stock, prawns and ground paste and simmer till prawns are done. If you are using water instead of stock, simmer with ground paste for 5 minutes before adding prawns or use a stock cube to infuse flavour.
  • Add washed noodles and switch off the gas. The rice noodles I buy don't need boiling, they get cooked by soaking in hot water. But please read the instruction on your noodle packet and boil seperately if required.
  • I find the soup more flavourful after an hour or so. So I make it ahead and heat it just before serving. Garnish with roasted peanuts and coriander leaves.
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