Thai Prawn and Noodle Soup for #WeekdaySupper

Posted by on Jun 20, 2013 in International dishes, Simple Meals | 7 comments

Thai Prawn and Noodle Soup for #WeekdaySupper

A Weekday Supper should be quick and simple to prepare, but satisfying and delicious to eat. It may sound like quite a challenge, but it is one which many of the #SundaySupper members take up regularly. Tonight, I’m hoping to tempt you with a Thai Prawn and Noodle Soup – one of my favourite midweek meals, especially at this time of year.

I have loved Thai food for years, but I didn’t make my own for a long time, believing it to be difficult. I couldn’t have been more wrong. Once I had made my first forays into Thai cooking, I didn’t look back, and now I am rarely without the basic ingredients to whip up a Thai curry, or a soup like this one.

Thai Prawn Noodle Soup

The flavours of Thai food are so fragrant and light, spicy, but not overpowering – and perfect on a summer’s evening. This is not a Winter soup – it is a perfect light meal for eating al fresco.

The whole dish only takes about 15 minutes to prepare and leaves very little in the way of washing up, so it gives you more time to linger over dinner, catching up with your nearest and dearest and perhaps sipping a glass of wine in the fading evening sun. Best of all, even though it is a quick dish, it is full of wholesome ingredients and you will still have the satisfaction of making something from scratch.

Thai soup

Thai Prawn and Noodle Soup
Serves 2
A quick and delicious Weekday Supper
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 packet rice noodles, ready for the wok.
  2. 800ml vegetable stock
  3. 4 tbsp coconut milk
  4. 1/2 an onion, finely chopped
  5. 1 clove garlic, crushed
  6. 1 small bell pepper, cut into thin strips
  7. 1 carrot, thinly sliced
  8. Handful of prawns
  9. Handful of sugarsnap peas, chopped
  10. 1 red chilli, finely chopped
  11. Juice of 1 lime
  12. 1 tbsp fish sauce
  13. 1/2 tsp fresh ginger, finely chopped
  14. 1 kaffir lime leaf (optional)
  15. A few fresh coriander leaves
Instructions
  1. Heat 1 tsp light vegetable oil in a deep wok and add the diced onion and garlic. Gently fry over a low heat until beginning to soften. Add the carrot, pepper and sugarsnap peas and turn up heat. Stir fry for a couple of minutes.
  2. Add the vegetable stock, coconut milk, lime juice and fish sauce. Reduce heat and stir well. Add the kaffir leaf, ginger, chilli, prawns and noodles, continuing to stir for a couple of minutes until everything is warmed through.
  3. To serve, discard the kaffir lime leaf and sprinkle with a few coriander leaves.
Notes
  1. To get thin strips of carrot, I used a vegetable peeler.
  2. To make a vegetarian alternative, simply leave out the prawns and fish sauce - you can replace with a few more vegetables if desired.
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Sunday Supper Movement
There’s a recipe for every day this week – so you won’t be stuck for ideas:

 

7 Comments

  1. This recipe is one more reason I need to get a wok. Oh how I love Thai food.
    Renee recently posted..5 Basic Food Styling Tips For Beginner Food BloggersMy Profile

    • I use my wok so much, definitely worth getting one!

  2. Ooh this looks fantastic! Yum! Much like Renee, I really do need a wok to make delicious things like this. Great recipe!
    Nicole recently posted..Win a Free Ticket to the Orlando Food and Wine Conference #giveawayMy Profile

    • Thanks Nicole! Getting a wok would be well worth it – they are so useful!

  3. Yumm ! have all the ingredients at home right now. Making this. love prawns !! I have a wok too ! Thanks for sharing a yummy easy recipe !!
    Sunithi recently posted..Lightened Up Fish Biryani With Fresh Dill #SundaySupperMy Profile

    • Thanks Sue, I hope you enjoy it!

  4. I love everything about this soup! I also need to get a wok and trying making Thai food. Yours looks delicious!
    Family Foodie recently posted..Easy Dinner Recipes #WeekdaySupperMy Profile

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