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.
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 Prawn and Noodle Soup
A quick and delicious Weekday Supper
- 1 packet rice noodles, ready for the wok.
- 800ml vegetable stock
- 4 tbsp coconut milk
- 1/2 an onion, finely chopped
- 1 clove garlic, crushed
- 1 small bell pepper, cut into thin strips
- 1 carrot, thinly sliced
- Handful of prawns
- Handful of sugarsnap peas, chopped
- 1 red chilli, finely chopped
- Juice of 1 lime
- 1 tbsp fish sauce
- 1/2 tsp fresh ginger, finely chopped
- 1 kaffir lime leaf (optional)
- A few fresh coriander leaves
- 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.
- 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.
- To serve, discard the kaffir lime leaf and sprinkle with a few coriander leaves.
- To get thin strips of carrot, I used a vegetable peeler.
- 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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There’s a recipe for every day this week – so you won’t be stuck for ideas: