Curried noodle soup

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 24
Servings 4
Time 25 min

Ingredients

  • PASTE
  • 1
    lemon grass stalk, chopped
  • 2
    cloves garlic, crushed
  • 5
    ml
    fresh ginger, grated
  • 5
    macadamia nuts, chopped
  • 5
    ml
    shrimp paste
  • 4
    green chillies, chopped
  • 2
    ml
    ground turmeric
  • 1
    medium onion, chopped
  • SOUP
  • 8
    prawns, deveined and peeled (reserve heads and shells)
  • 45
    ml
    vegetable oil
  • 1
    Litres
    chicken stock
  • 1
    can coconut milk
  • 250
    g
    rice stick noodles
  • 40
    ml
    fish sauce
  • 10
    ml
    lemon juice
  • 5
    ml
    grated lemon rind
  • 10
    ml
    sugar
  • salt, to taste
  • 250
    ml
    bean sprouts
  • 100
    g
    fresh pineapple, chopped
  • 25
    ml
    fresh mint, chopped
  • 6
    spring onions, sliced
 

Method

20 min
 
PASTE: Grind ingredients. SOUP: Heat 15 ml oil in a large saucepan and fry the prawn heads and shells for 3 minutes. Add stock and bring to the boil. Allow to simmer for 10 minutes, strain and set aside. Heat remaining oil in the saucepan and add the curry paste. Fry for 1 minute, then add stock and coconut milk, stirring constantly. Bring back to the boil, then reduce to simmer. Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes. Add prawns, fish sauce, lemon juice, rind, sugar, salt to soup and simmer for 3 minutes. Drain noodles and place in serving bowls. Add sprouts and pineapple to bowls and fill with soup. Top with mint and spring onions. Serve immediately. Serves: 4
 

Read more on: fish/seafood  |  soup
 

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