Quick Thai Soup with Prawns and Asparagus
This soup is really fast and tasty. Mr Misky said “This recipe is a keeper” so I said, “There’s no recipe. I just made it up. Sort of like what I tried to eat in Thailand but it was too spicy for me, so I just drank sweet iced tea instead.”
1T olive oil
1 clove garlic
3 shallots or 1 onion, minced
2 t red Thai curry paste
4 round nests of thin soup noodles
200ml low-fat coconut milk
400-500 ml chicken broth (from cube is fine)
6-10 fresh asparagus spears, cut into small pieces
1-2 t Thai fish sauce
juice 1/2 lemon
generous portion per person of cooked prawns
shredded fresh basil as garnish
Cook over low heat until soft and translucent:
1 tablespoon olive oil
1 clove garlic, crushed
3 shallots or 1 small onion, chopped finely
Bring another large pan of water to a rolling boil, and blanch for 2-minutes:
6-10 asparagus spears, cut into small bite-size pieces. Add the tops last as they cook quickly. Remove the asparagus from the pan, and allow to cool.
In the same pan (top up with more water if needed), cook 4 round nests of thin soup noodles as per package instructions, and then drain. Stir through some olive oil to keep noodles from sticking together.
Add to the cooking garlic and onion, and stir well:
2 teaspoon red Thai curry paste
1-2 teaspoons fish sauce (to taste)
To this mixture, add:
200 ml light coconut milk
400-500 ml chicken broth
juice of 1/2 lemon
Stir in the cooked noodles, and add:
a generous portion of cooked prawns to warm in the soup. Garnish with shredded basil.
And then enjoy a little bit of Thailand!