I took some inspiration from the “Tom Kha Gai” Thai soup to make this thaï soup with prawns, coconut and curry recipe – I love the association of coconut milk with spices -, by replacing/adding lots of ingredients. I also opted for prawns instead of chicken – it was apparently a mistake for my purse, as the 10 prawns costed me 12€… This price made them even more tasty while eating them -.
At the end, the soup is quite light and fresh – even though quite spicy – and is quite welcomed for the next days of copious meals and too much alcoholized evenings…
If you’re still looking for some inspiration for your Christmas/NYE menus, here are a few of my recipes from the previous years:
> Smoked duck filet tatin tart with figs, brie cheese, honey & Szechuan pepper (FR)
> Salmon tartare with gorgonzola & mint
> Christmas gingerbreads & Zimtsterns
> White chocolate & coconut truffles
> Mascarpone & chestnut cream yule log, with a chocolate-mint ganache (FR)
- 10 big prawns
- 200ml coconut cream
- 3tbsp red curry paste (middle spiced)
- 400g brown mushrooms
- 1 red onion
- 20g ginger
- 1 bunch of spring onions
- 1 garlic clove
- 150g rice noodles
- 1L vegetables brew
- 2 tbsp sesam oil
- 1/2 tbsp chili
- A few leaves of Basil or Thaï basil
- 1. Wash and mince the spring onions, red onion and peeled ginger. Cut the mushrooms in big pieces and shred the garlic. Heat the sesam oil in a pan, then when hot, add the spring & red onions, garlic and ginger. Let cook for a few minutes, then add chili and curry paste, stir well.
- 2. Incorpore the vegetables brew, cover, and let bake for a few minutes. Shell the prawns, then add them to the soup. Salt as you wish and let bake on a slow fire for 25 minutes. Add coconut cream and mushrooms, stir, and let bake for 10 minutes more.
- 3. Add the rice noodles to the soup, then let bake for 3 to 4 minutes more, until the noodles get ready. Serve the soup warm or tepid in bowls, and pour some fresh basil leaves on it.