Fiery Prawn Noodle Soup

Fiery prawn noodle soup

Fiery Prawn Noodle Soup Recipe

I’ve always hesitated to buy seafood in Gurgaon because, well no sea. But since I’m currently unemployed with no place to be and nothing else to do, I thought I’d buy some good looking seafood and cook some delicious things. Some big prawns and blue crab caught my fancy at the supermarket and I promptly picked them up. The prawns were plump and gorgeous, costing just about the same as they do back home. So did the blue crab. Anyway, with the prawns, I knew what I wanted to do. A spicy Thai style fiery noodle soup. That’s also because I spotted some fresh Thai red chillies.

Fiery prawn noodle soup

Some lemongrass, lime leaves and other aromatics later, I was the proud maker of a bowl full of beautiful noodle soup. It all came together pretty quickly, actually. For the noodles, I had udon. You can use any other kind. Since the Thai chillies were really hot, I used some coconut milk to finish the soup off to ease the heat. The lemongrass and lime leaves come through beautifully even with all the chilli in there. Thank goodness for that. I thought it was going to taste all chilli and nothing else. Also, if you’re in one of those lazy moods, simply use store bought Thai curry pastes. No pressure. Only delicious soup.

Fiery prawn noodle soup

Fiery prawn noodle soup

Yield:

2 generous servings

Prep time:

10 mins

Cooking time:

10 mins

Ingredients:

Prawns – 4 large, deveined (I kept the head and tail on)

Lemongrass – 1 roughly chopped

Shallots – 2 sliced (alternately you could use 1/2 an onion)

Fish sauce – 1 tbsp (optional)

Coconut milk – 1/4 – 1/3 cup

Coconut or regular oil – 2 tsp

Cooked noodles – enough for 2 servings

Basil and coriander leaves for garnish.

For the paste:

Thai red chilli or any other fresh red chillies – 2-3 (I deseeded one)

Lemongrass – 2 chopped

Lemon/lime leaves – 4, shredded

Coriander stems – fistful chopped

Ginger – 1 inch piece

Garlic – 3 cloves

Splash of water

Method:

Keep your deveined and cleaned prawns aside while you make the paste.

In your blender, add the ingredients mentioned under paste and blitz till it’s smooth. Since the quantities are small, you might not be able to get a paste by running your blender at one go. You will need to pulse and scrape down the sides every few times. Keep aside once done.

In a saucepan, heat the coconut oil and saute the shallots till they soften.

Throw in the lemongrass and lemon leaves.

Add the prawns and the curry paste. Stir well.

Add a little over 2 cups of water and bring it to a boil. Then simmer for 5 mins.

Now add the coconut milk and fish sauce and stir. If you’re not using fish sauce, add salt.

Turn off the heat and serve with noodles and garnish with fresh coriander leaves and basil.

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