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Not traditional, but borrowing from the arsenal of Thailand’s essential kitchen ingredients, this noodle soup is vibrant and aromatic with ginger, lime, chilli & lemongrass. This soup is best made with flat rice noodles rather than fine vermicelli as they hold their shape better in the broth. Build the soup with whatever steamed vegetable you have to hand.
In a small hand blender, blitz the ginger, lime leaves, lime, garlic, red chilli, lemongrass and coriander stalks until finely chopped and a smooth paste forms.
Don’t shake the coconut milk before you open it. When you open it, scoop out the thick coconut milk topping (the liquid is usually underneath) and place in a large high sided frying pan or wok with the prepared aromatic paste. Place over a medium high heat and fry until it becomes fragrant.
Add the remaining coconut milk, reserved prawn shells & heads, fish sauce and fish stock and bring to a steady simmer. Cook for 10-15 minutes until the broth has thickened slightly. Remove the shells and discard. Season to taste with more fish sauce if needed.
Keep the broth on a steady simmer and add the prawns to cook for 3 minutes.
Serve the broth and prawns over warm flat rice noodles and garnish with the reserved coriander leaves, lime wedges, broccoli and bean sprouts if you wish.
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