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.
- 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)
- 4 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons tamarin paste
- 1 tablespoon of roasted chilli paste
- 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.
- To serve divide the noodles between the bowls and pour the soup over them.
- Garnish with red chilli slices, kaffir lime leaves, chopped fresh coriander and prawns.
- 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”
Thanks! Can’t get everything but will figure it out! Miss you!
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Susie, you definitely need fish sauce!