Thaï soup with prawns, coconut & curry

22 December 2015 2 Comments

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)

 

Thaï soup with prawns, coconut & curry

Total Time: 40 minutes

Serving Size: For 2 to 3 servings

Thaï soup with prawns, coconut & curry

Ingredients

  • 10 big prawnsŸŸ
  • 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
  • Salt

Instructions

  1. 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. 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. 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.
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2 Comments

  1. Reply

    Yum Girl

    27 January 2016

    I just featured your post on Instagram but I was unable to tag you – there were lots of Inthemoodforfood combos but none were yours. I’m sorry.

    • Solène Roussel
      Reply

      solene.r

      29 January 2016

      Don’t worry the problem happens often ;) It’s because lnthemoodforfood starts with a l instead of a i on my instagram account (all the inthemoodforfood accounts were already taken when I changed my name)

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