I love all food Thai! Be it the Pad Thai, prawn curry or simply fried calamari. So when I came across this reciepe on The Londoner’s blog, I had to give it a shot!
She used noodles in her soup, which is a great combo actually. But here I have just done the Thai soup. Feel free to add whatever noodles your fancy:)
I made the red curry paste from scratch. I am a lover for all things fresh. But you could buy just buy this from the local supermarket.
If you are going to make the red curry paste, then you will need:
-1/2 lemon stalk
-half a thumb size piece of ginger
-1/2 of a shallot
-1 red chilli
-2 cloves of garlic
-1tbs of tomato puree
-pinch of ground white pepper
-1tbs of soya sauce
-1/2 tbs sugar
-1/2 tbs of chilli powder
-2 tbs of coconut milk
-1tbsp of squeezed lemon
-pinch of cinnamon
Add all ingredients into the blender and blend into a paste, add a bit more coconut milk if needed.
Now for the Prawn Thai Soup.
All you need for a dish to serve 2-4 people.
-1 Lemon stalk sticks
-1tbs of coconut oil
-1 crushed garlic
-1tsp of chilli flakes
-2 handful of prawns and 2 of green beans
-one head of bok choy
-1 stock cube crumbled
-1 cup of boiling water
-1 can of reduced fat coconut milk
-1 thumb piece of ginger
-2 tbs of soya sauce
-1tsp of honey
1-Put a saucepan on with the coconut oil, add two tablespoons of curry paste with the garlic and chilli then add the prawns and stir.
2-Add a layer of bok choy
3-Crumble over the stock cube and add the coconut milk followed by the water
4-Add the ginger, lemongrass stick, soya sauce and honey and bring to the boil and simmer for 20 minutes.
If you want to add the cooked noodles, this is the time to do it.
Your dish is now ready to serve- Prawn soup, the healthy way. Add some chopped Coriander on stop and you are good to go.
Get your chop stick out and spoon and you are good to go.
Let me know what you all think? It takes less than 30 minutes to cook, so great for ”not time to go all out dinner”! Let’s face it, we all have these days a little too often.