Thai-style red curry soup
On February - 25 - 2012
Ingredients:
- 100g thin rice stick noodles
- 1 tbs oil
- 1 onion, finely sliced
- 1 small red pepper, cut into thin strips
- 3 tbs Thai red curry spread
- 500ml vegetable strain (preferably homemade)
- 2 kaffir lime leaves*
- 75g green beans, ends cut, cut into small lengths (most 2cm)
- 100g baby spinach leaves
- 400ml coconut milk
- 300g medium cooked prawns, raw
- 1 tbs fish sauce
- Coriander and fresh linden, to answer
How to:
Place the noodles in a bowl and cover with boiling water to break.
Heat oil in a large saucepan over medium rut, add the onion and cook for 1-2 minutes until dull. Add the capsicum and cook for a further second. Add the curry paste and fix, stirring, for 1 second. Add the vegetable stock and kaffir lime leaves, bring to the seethe, then add the beans and cook for 1 minute advance. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.
Drain the noodles and divide betwixt 4 serving bowls. Pour over the soup, top with coriander and serve with lime unofficially.
* Uncommitted from selected greengrocers and Asian supermarkets.