Yellow Thai prawn aromatic soup that cleans and nourishes the soul, one of my most cheerful soups that lifts my mood and makes me feel even more loved.
This is one of those base recipes that you can make into so many different meals in seconds from loading the dish with left over chicken or garden vegetables to adding different Thai pastes or soy sauce, omitting the coconut milk or maybe throwing in udon noodles or some jasmine rice. I always have buckets of chicken stock in my fridge and freezer and can have dinner on the table within 5 minutes.
200ml coconut milk
handfull cooked rice noodles
1/2 stick lemongrass finely sliced
1 inch ginger chopped
1/4 red pepper diced
1 spring onion sliced
handfull coriander torn
2 red chillies de-seeded and chopped
3 sprouting broccoli chopped into 3
1 green cabbage leaf shredded
1/2 tsp turmeric
2 tbsp lemon juice
1 tsp sugar
1 tsp Thai yellow curry paste
10 raw prawns de-veined
Heat the chicken stock in a saucepan, add all the ingredients, except the prawns and bring to a rolling simmer for 2 minutes, add the raw prawns and once cooked, approx 2 minutes check for seasoning and serve.
No comments:
Post a Comment