Meals and Courses

Ingredients
  • 1.2 litres (2 pints) vegetable stock (see page 13)
  • 2 teaspoons ready-made Thai red curry paste
  • 4 dried kaffir lime leaves, torn into pieces
  • 3–4 teaspoons Thai fish sauce
  • 2 spring onions, sliced
  • 150 g (5 oz) shiitake mushrooms, sliced
  • 125 g (4 oz) dried soba (Japanese) noodles
  • ½ red pepper, cored, deseeded and diced
  • 125 g (4 oz) pak choi, thinly sliced
  • 250 g (8 oz) frozen prawns, defrosted and rinsed
  • small bunch of coriander leaves, torn into pieces
Directions

Pour the stock into a saucepan, add the curry paste, lime leaves, fish sauce to taste, spring onions and mushrooms. Bring to the boil and simmer for 5 minutes.

Bring a separate pan of water to the boil, add the noodles and cook for 3 minutes.

Add the remaining ingredients to the soup and cook for 2 minutes until piping hot.

Drain the noodles, rinse with fresh hot water and spoon into the base of 4 bowls. Ladle the hot prawn broth over the top and serve immediately with small bowls of Thai fish sauce and dark soy sauce for seasoning, if liked.

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