Thai Green Noodle Soup with Chicken and Prawns

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4 large bowls or 4 regular bowls with some extra to save in the fridge! Easy
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Ingredients (9)

  • 1 red pepper, chopped into lengths
  • 3 pints chicken or vegetable stock
  • 3 teaspoons Thai green curry paste
  • 2 skinless chicken breasts (chopped into small chunks)
  • 200g raw king prawns
  • 1/2 small can of coconut cream
  • 2 handfuls of rice noodles (rice vermicelli)
  • a few stalks of pak choi or other oriental vegetable
  • black pepper to taste

Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It’s gentle heat and exotic, aromatic flavour make it perfect for a far-eastern fantasy on a cold, wet, winters evening.

I cheat and use a shop bought Thai green curry paste but you can obviously use homemade if you have time and an extensive herb garden at your disposal.

Instructions

  1. 1In a large soup pan heat the oil on a medium heat and saute the onion, garlic and red pepper until the onion is soft and translucent.
  2. 2Add the chopped chicken and king prawns to the pan and cook until the chicken is sealed and the prawns begin to turn pink.
  3. 3Add the Thai curry paste and ginger and reduce the heat. Once you can smell the aromatic flavours from the curry paste add the coconut cream and stir to form a creamy, pale green mixture coating the other ingredients.
  4. 4Pour the stock on top and stir to combine.
  5. 5Add the chili pepper and leave to simmer for 15mins. Whilst the soup is simmering cook the rice noodles in some lightly salted boiling water until they are just cooked through. Rice noodles release starch as the cook so cooking them in with the main body of the dish will make your soup cloudy and stodgy.
  6. 6Add the pak choi and simmer for another minute or two until the stalks are warmed through.
  7. 7Evenly distribute the cooked noodles between 4 bowls and then ladle the chunky soup on top.
  8. 8Season with black pepper to taste.
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