The Best Thai Coconut Soup
Ingredients
- ▢1 tbsp vegetable oil
- ▢10 prawns/shrimp , peeled and deveined (Note 1)
- ▢2 garlic cloves , finely grated
- ▢2 tsp ginger , finely grated
- ▢1 lemongrass , peeled, finely grated (Note 2)
- ▢1 tbsp brown sugar
- ▢1 1/2 tbsp fish sauce (or soy sauce)
- ▢2 tsp curry powder (Note 3)
- ▢1 tsp coriander powder
- ▢2 tsp chilli garlic paste or other chilli paste , adjust to taste (Note 4)
- ▢400 g/14oz coconut milk (Note 5)
- ▢2 cups /500ml chicken broth (or vegetable)
- ▢2 tsp lime zest (1 lime)
- ▢200 g / 7 oz fresh egg noodles, prepared per packet (other noodles Note 6)
- ▢Big handful bean sprouts
TOPPINGS / FOR SERVING:
- ▢Lime wedges
- ▢Fresh coriander/cilantro leaves
- ▢Sliced red onion (or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)
Instructions
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
- Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
- Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
- Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
- Add chicken broth and coconut milk. Stir and bring to simmer.
- Simmer for 2 minutes, then add lime zest and return prawns into broth.
- Cook for 2 minutes just to reheat and finish cooking the prawns.
SERVING:
- Place noodles in bowl. Ladle over soup.
- Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
- Squeeze over lime juice to taste. Slurp and be happy!
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