This soup is a real meal in itself.  The flavours are superb and the coconut milk adds a wonderful smoothness.

I was also pleased to find that I had all the ingredients to hand so was able to make this soup without having to buy anything.  I’ve been very lucky with my cilantro (coriander) this year as I have been buying rooted plants when I’ve needed it, and then planting the roots in hanging baskets outside my back door.  They’ve grown well and at the moment are keeping me amply supplied.

INGREDIENTS:

2 tablespoons olive oil
1 small white onion, thinly sliced
1 cup sliced mushrooms
4 garlic cloves, finely chopped
2 tablespoons fresh grated ginger
2 tablespoons red curry paste
3 ½ cups chicken stock
1 15oz can full-fat coconut milk
3 tablespoons fish sauce
2 tablespoons honey
1 red bell pepper, cored and thinly sliced
1lb raw peeled, de-veined prawns (I used cooked prawns)
4oz rice noodles, cooked according to package
Cilantro for garnish
Lime wedges for garnish

METHOD:

Heat the olive oil in a large pot over a medium to high heat. Add the onions and mushrooms and cook until the mushrooms are beginning to turn brown, about three minutes.   Stir often.

Saute the onions and mushrooms

Ginger, garlic and red curry paste

Add the garlic, ginger and curry paste and cook for a further minute, stirring continuously.

Stir in the chicken stock, coconut milk, fish sauce and honey and bring to a simmer.

Add the red pepper and simmer gently for 15 minutes, stirring occasionally.    Add the prawns and simmer until they just turn pink, about two minutes.   As I used ready cooked prawns, I allowed them to simmer for a few minutes to heat through.   I used fine rice noodles, added them to the soup with the prawns and they cooked as the prawns heated.

Ladle the soup into bowls, top with some cilantro and serve with lime wedges to squeeze over.

Coconut Curry Prawn and Noodle Soup

Recipe adapted from Nourished Peach

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.