Filling dinner recipe for Thai Prawn and Noodle Soup with spicy red curry flavours
1 tin coconut milk (400ml)
2 ½ tbs red curry paste
1 tsp turmeric
1 sachet liquid fish stock (Woolies or Ina Paarman’s is perfect.)
4 tsp Thai fish sauce
1 tsp dark soy sauce
3 dried lime leaves (most big supermarkets stock this)
⅛ tsp freshly ground black pepper
½ tsp brown sugar
16 prawns, deveined and peeled (see below)
2 tbs lime juice
Chinese noodles, cooked according to packet instructions
spring onions, finely sliced on the diagonal
fresh red chilli, finely sliced on the diagonal
garlic, cut into thin slivers and fried until golden brown
Add a third of the coconut milk to a saucepan and cook, stirring, over medium heat until the coconut milk starts separating. Stir in the red curry paste and fry for a minute. Stir in the turmeric and fry for a further minute.
Add the remainder of the soup ingredients (except the prawns, lime juice and noodles), cover with a lid and cook over medium heat for ten minutes. Then add the prawns and cook until just done (if they’re small, 2 minutes is plenty). Add the lime juice right at the end.
Dish up warm noodles in a soup bowl and top with coconut broth and prawns. For me curry is all about the toppings, so serve this with spring onions, fresh chilli, coriander leaves, fried garlic and lime wedges on the side and let everyone go mad.
Whether you cook prawns with the shell on or off, you have to devein them. That’s real easy. If you’re cooking them with the shell and head on, simply use a small sharp-nosed pair of scissors to cut open the back. Stick it in at the opening between the head and body. You’ll spot the vein easily, sometimes it’s filled with yucky stuff, sometimes it’s clear. Remove it either way. I find it’s easiest to lift the vein out with the help of a toothpick.
If you are cooking them with the shell off, I find the easiest sequence is to twist off the head, cut open the back, peel off the shell and then remove the vein. I always leave the tail on for the pretty.