Thai Prawn and Coconut Broth

A firm favourite in our household 🙂 Not too spicy (I am not the biggest fan of spicy foods) but has a little bit of a kick to it.

Ingredients – serves 2

  • ½ tbsp coconut oil
  • A bunch of spring onions
  • 1 green chilli
  • 1 medium piece of fresh ginger
  • ½ tbsp red Thai curry paste
  • 2 kaffir lime leaves
  • 125ml creamed coconut
  • ½ litre vegetable stock
  • 2 tbsps tamari soya sauce
  • 2 tbsp fish sauce
  • 100g beansprouts
  • 2 heads pak choi
  • 100g tiger prawns
  • 100g rice noodles
  • 1 lime
  • A bunch of coriander

Method – takes approx 30 mins

  1. Peel and grate the ginger, finely slice the spring onions and the chilli.
  2. In a large, deep pan, heat the oil and gently fry the spring onions, chilli and ginger.
  3. Once softened, add the curry pasta and lime leaves
  4. After a couple of minutes, add the coconut and stock.
  5. Bring to a simmer and add the soy sauce and fish sauce.
  6. Chop the heads of the pak choi roughly
  7. Add the raw prawns and then after a minute add the beansprouts and pak choi. Continue to simmer for another 8-10 minutes.
  8. Cook the rice noodles as instructed on the packet (for the ones in the photo it advises you to cook them in a microwave). Divide the rice noodles between 2 bowls and ladle over the brother. Garnish with chopped coriander and lime wedges and serve!

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