Meals and Courses

  • 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

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.

Like This? Try These
More on Food