Thai Prawn, Coconut and Red Curry Broth

Thai Prawn, Coconut and Red Curry Broth

A delight of Asian flavours, perfect for warming up in winter!

To make this recipe you need:

600 ml coconut milk

45 prawns

400 g Chinese noodles

2 tablespoons of red curry

1 tablespoon of turmeric

1 teaspoon of ginger

600 ml of broth (here vegetables)

4 tablespoons of nuoc nam

1 tablespoon of soy sauce

2 limes

4 shallots

2 or 3 cloves of garlic

Fresh coriander leaves

Oil

Preparing the recipe:

Finely slice the garlic and shallot. Chop the coriander leaves. Peel and devein the prawns.

Heat some olive oil in a pan, fry the garlic slices for 1 or 2 minutes, taking care not to let them burn. Set aside.

Pour 1/3 of the coconut milk, or around 200 ml, into a large saucepan, and reduce it over low heat.

Once the milk has reduced, sprinkle the red curry and turmeric, then mix well.

Add the prawns to the coconut milk and cook for 2 minutes.

Pour in the rest of the coconut milk, the broth, the nuoc nam sauce, the soy sauce, sprinkle the ginger, mix, and simmer for 20 min.

Cook the noodles in a saucepan for 2 to 3 minutes, put them in a bowl, add a little roasted garlic, and pour the soup into the bowl.

It’s ready! Serve with fresh coriander, a little shallot, and squeeze a little lime juice before serving.