Spicy prawn noodle soup (in 20 minutes)
A quick prawn noodle soup made with, coconut milk and Thai red curry paste, that tastes delicious, spicy and comforting, all at once!
Equipment
- Shallow cooking pot
Ingredients
- 300 g prawns shelled
- 200 g egg noodles cooked
- 4 tbsp Thai red curry paste
- 400 ml coconut milk
- 2 chicken stock cubes
- 1 tsp garam masala
- ½ tsp turmeric powder
- 2-3 tbsp oil
- salt to taste
For garnishing
- 2-3 lime wedges
- 2-3 tbsp coriander leaves
- 2-3 tbsp roasted peanuts
- onion slices
Instructions
- Heat the oil over medium flame and add the curry paste. Fry for couple minutes and add the garam masala, turmeric powder and stock cube (crushed)
- Mix and add in 1½ cups of hot water. Let this come to a simmer and then add in the coconut milk, mix well and cook for 2-3 minutes and then add in the prawns
- Cook for about 6-7 minutes or until the prawns are throughly cooked (curled and opaque). Season with salt and remove from flame
- In serving bowls, divide the cooked noodles and top it with the noodle soup and prawns. Garnish it with coriander leaves, roasted peanuts, slices of onion and a wedge of lime and serve immediately. Enjoy!
Notes
- You can replace the prawns with your favorite protein in the soup for example tofu, chicken, fish balls etc
- Use vegetable stock cubes in case making a vegetarian version of this noodle soup
- 1 cup = 250 millilitres
- tbsp - tablespoon
- ml - millilitres
- tsp - teaspoon