Author Notes
My own take on Thai curry soup with my favorite ingredients. Those can be substituted by whatever meat/fish or vegetables you like best. It is a heartwarming soup during winter but is also a great dish during the warmers days which boost you metabolism due to it's spicy taste. —MademoiselleGourmande
Ingredients
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1
large can coconut milk
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2
stalks lemongrass
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2
cloves garlic, finely diced
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1
thumb sized piece of ginger, finely diced
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1
onion, finely diced
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1
lime
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2 handfuls
mushrooms
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1
red bell pepper
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2 handfuls
morning glory
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3 tablespoons
red curry paste, maybe more depending on the paste
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1 teaspoon
sugar
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cilantro (optional)
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1 ounce
glass noodles
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7 ounces
prawns, peeled and cleaned
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coconut oil
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salt and pepper
Directions
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Soak the noodles in cold water (according to packaging). Slice the mushrooms, the red pepper and cut the leaves from the morning glory. Set aside.
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Cut a cross into the lemongrass stems and smash them with the back of the knife. Cut the lime in quarts. In a large pot heat 2 tablespoons of oil over medium high heat. Once hot, add ginger, garlic and onion. After 2 minutes add the curry paste and fry for two more minutes, stirring occasionally. If you like it spicy, add some more. Reduce heat to medium.
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Add the lemongrass, coconut milk, the juice of a quart of the lime, sugar and a cup of water (250 ml). Add the mushrooms, pepper, prawns and stems of the morning glory. Season with salt and pepper and cook for about 3 minutes. Strain the glass noodles and add them to the soup. Cook for about two minutes (or what it says on the package, if they need to cook longer, add earlier). Just before they are done, add the leafs of the morning glory.
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Serve with the remaining lime wedges.
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