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!
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
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.