This soup is equally good with prawns or chicken. Traditional Thai soup recipes usually don't contain extra veg like pak choi in them but I like to add them for the five a day.
2 people made this
1L vegetable stock
5cm fresh root ginger, peeled and sliced thinly
3 garlic cloves, minced
1/2 stalk fresh lemon grass, minced
225g rice vermicelli
1 (400ml) tin light coconut milk
1 (330ml) tin coconut water
200g pak choi, cut into strips
1 large carrot, peeled and grated
6 closed cup white mushrooms, sliced
300g peeled and deveined prawns or finely diced chicken breast fillets
red Thai curry paste, to taste
soy sauce, to taste
Thai fish sauce, to taste (optional)
minced fresh coriander
Method Prep:10min › Cook:25min › Ready in:35min
In a pot bring veg stock, ginger, garlic and lemon grass to the boil. Cover and simmer for 10 to 15 minutes over low heat. Strain and discard ginger and garlic.
While the soup simmers, soak vermicelli in cold water following package directions.
Pour stock back into the pot and add coconut milk, coconut water, veg, mushrooms and prawns and boil till prawns are fully cooked through, about 3 to 5 minutes. Season to taste with curry paste, soy sauce, and fish sauce.
Drain vermicelli and add to soup, Reheat well but do not boil. Add salt and adjust seasoning. Sprinkle with coriander and serve hot.