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Soups are more than just a first course at a Thai table, they are sipped throughout a meal along with other dishes, but for me this soup is a meal in itself.  It is important to have all the ingredients ready to create the essential blend of flavours which are central to Thai cooking.

Ingredients

  • 6 cups chicken stock
  • 200 grams thin rice noodles
  • 200 millilitres coconut milk
  • 2 stems lemon grass, crushed and cut
  • 2 inches galangal, thinly sliced
  • 2 inches ginger, thinly sliced
  • 2 coriander roots, crushed
  • 2 fresh red chillies (deseeded and cut into thin slices)
  • 4 tablespoons turmeric powder or 1 inch fresh tumeric
  • 8 Kaffir leaves, remove the centre line, and torn apart
  • 3 tablespoons of Thai basil leaves
  • 3 tablespoons Coriander leaves
  • bok choi, pan choi, cut in half and rinsed and then cut into smaller pieces before cooking
  • 500 grams fish fillets, skinned and cut into medium size slices (I used red snapper)
  • 250 grams of prawns in their shells (you will need the prawns whole)

Seasoning ingredients

  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice 
  • 2 tablespoons tamarin paste
  • 1 tablespoon of roasted chilli paste

Soup Method

  • Put the noodles in a bowl and pour boiling water over them.  Let them rest until they are soft.
  • In a pot pour the chicken stock, lemon grass, galangal, ginger, 1 red chilli, 4 Kaffir leaves, coriander roots, bok choy stalks and turmeric.  Bring to the boil. 
  • Add the coconut milk and the prawns.
  • When boiling again, pour in the seasoning sauce mixture.  Add bok choy leaves, Thai basil and the fish pieces.  Gently boil the soup for a few minutes until the fish is cooked.

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  • To serve divide the noodles between the bowls and pour the soup over them.

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  • Garnish with red chilli slices, kaffir lime leaves, chopped fresh coriander and  prawns.
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Tips

  • You can substitute bok choi with other Chinese greens.
  • If it needs more salt just add a little more fish sauce.
  • If you want the soup to be more spicy just add more roasted chilli paste.
  • It is a perfect dish for a cold weather day, it really warms you up.  To me this soup is comfort food!

 

 

 

 

 

 

 

 

 

 

 

 

2 thoughts on “THAI FISH & PRAWN NOODLE SOUP

  1. Thanks! Can’t get everything but will figure it out! Miss you!

    Sent from my iPhone

    >>

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