Fiery rice noodle soup

Yield: 1 servings

Measure Ingredient
100 grams Rice noodles; (3 1/2oz)
1 tablespoon Vegetable oil
1 medium Onion; finely chopped
1 Clove garlic; finely chopped
1 teaspoon Medium curry powder
2 Red chillies; finely chopped
2 Sticks lemon grass; stems crushed
75 grams Creamed coconut; (3oz)
400 millilitres Water; (14fl oz)
500 millilitres Chicken stock; (18fl oz)
1 Little gem lettuce; finely shredded
200 grams Frozen cooked tiger prawns; defrosted (7oz)
1 Red chilli; cut into thin
; strips (julienne)
1 tablespoon Fresh coriander; roughly chopped

Cook the noodles following the pack instructions and refresh under cold water.

Heat the oil in a frying pan and fry the onion, garlic, curry powder and chilli for 1-2 minutes.

Add the creamed coconut, water, chicken stock and lemon grass, simmer for 5 minutes.

Add the lettuce, prawns and noodles then simmer for a further minute before serving.

Garnish with julienne of red chilli and freshly chopped corainder.

Converted by MC_Buster.

NOTES : An interesting first course with a combination of spicy Thai flavours.

Converted by MM_Buster v2.0l.

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