Thai prawn soup with noodles
A clear, sour and hot soup in the style of tom yum, made with lemongrass, ginger, lime and fish sauce with a little red curry paste, and filled with prawns, mushrooms, tomato, pak choi, sugar snaps and rice noodles. For a milder, creamier soup, stir in a splash of light coconut milk at the end, as many Swedish Thai soups do.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 74 krper portion
- 410kcal per portion
Ingredients for 4 portions
- ≈ 1.2 lWater
- 2 cubesChicken stock, cubes
- 2Lemongrass stalks
- 30 gGinger, thinly sliced
- 1Chili, red
- 2Limes, zest and juice
- 200 gRice noodles
- 250 gMushroom
- 250 gCherry tomato
- 2Pak choi
- 150 gSugar snap peas
- 1 tbspRed curry paste
- 3 tbspFish sauce
- 1 tspSugar
- 500 gPrawns, raw king prawns, peeled and thawed
- 3 tbspCoriander, chopped
- 3Spring onions
Method
- Bring the water and stock cubes to the boil in a large pan. Bash the lemongrass with the back of a knife and cut it into 5 cm lengths. Slice the chilli and zest the limes.
- Add the lemongrass, ginger, chilli and lime zest to the stock and simmer for 8 minutes to draw out the flavours.
- Put the noodles in a bowl, pour over boiling water and leave them to soak according to the packet instructions. Drain.
- Halve the mushrooms and tomatoes, cut the pak choi into pieces and halve the sugar snaps.
- Stir the curry paste, fish sauce and sugar into the stock. Add the mushrooms and boil for 2 minutes.
- Add the pak choi, sugar snaps, tomatoes and prawns and simmer for 2–3 minutes, until the prawns are pink.
- Squeeze in the lime juice and adjust with more fish sauce, lime or sugar. The soup should be sour, salty and hot.
- Divide the noodles between bowls, ladle over the soup and top with coriander and sliced spring onion.
The cost is estimated from Swedish grocery prices.
