Thai Coconut Prawn Noodle Soup (Gluten Free)

by Vashte on June 11, 2012

I use vermicelli noodles as they are gluten free, made from rice. Traditionally they are thicker noodles, but I choose gluten free over gluten on most occasions – you can choose what you prefer of course.I love Thai food with a passion. It is clean and fresh and spicy! If you add the chilli- the great thing is YOU are making the dish so you control the heat intensity. Don’t like chilli? Then ..don’t add any!! That easy!!! Chilli is said to help speed the metabolism up so that is another plus factor for me, but regardless, I love the taste and the sensation. So bring it on baby!

This soup is light, easy to make and fresh. Coconut milk is not heavy, not too high in calories so sit back, drink up and enjoy this delicious meal. Have it for lunch or dinner. It does not take long to make and if you want to substitute out the prawns and use any other protein source, be my guest! Chicken, Beef, Fish, Tofu…anything will work.

Ingredients:

  • 150g Rice Vermicelli Noodles (Gluten Free)
  • 2 tsp coconut oil
  • 2 medium cup mushrooms, thinly sliced
  • fresh ginger peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ long red chilli, thickly sliced
  • 2 cups massell chicken stock (100% natural)
  • 2 cups water
  • 1 tspn brown sugar
  • 350 g prawns, peeled, tail removed, de-veined, halved lengthwise
  • 1 Large bok choy thickly shredded
  • ½ Cup coconut milk
  • 1 Tbspn fish sauce
  • ¾ Cup fresh bean shoots
  • 1 Tbsns fresh basil leaves, thinly sliced.

How to make it work:

  1. Bring a large saucepan of water to the boil, add noodles and remove from the heat. Stand for 5 mins or suntil softened. Drain.
  2. At the same time,  place another large deep saucepan over medium high heat and add coconut oil. Once hot, add mushrooms and stir fry for 3 mins or until golden brown.
  3. Add ginger, garlic, and chilli and stir fry for one minute.
  4. Pour in the stock, water and brown sugar then bring to the boil. Simmer for 5 minutes to allow the flavours to infuse.
  5. Add the prawns and bok choy then simmer for another 2 minutes.
  6. Pour in the coconut milk and fish sauce. Fold in the bean shoots and remove from the heat.
  7. Makes 4- divide amongst 4 large bowls. Garnish with fresh basil.

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