Thai shrimp and lemon noodles

Today we bring you a recipe full of flavor, color and irresistible aromas: Thai shrimp noodles with coconut milk, curry, and lemonAn exotic and comforting dish that transports us directly to Southeast Asia with every bite. Beware, it's addictive!

The combination of the creamy coconut milk’s most emblematic landmarks, the spicy touch of curry and the citrus freshness of the lemon peel and cilantro It creates a silky, fragrant sauce that perfectly envelops the noodles and shrimp. It's a very balanced recipe—slightly spicy, sweet, and aromatic—and also very quick to prepare with our Thermomix.

The final touch of fresh cilantro and a splash of chili oil It elevates the dish and gives it that vibrant, colorful note so characteristic of Thai cuisine. It's ideal for those who enjoy international dishes and are looking for something different but easy to make at home. You can buy chili oil at any Asian store; it's super aromatic and delicious. The one I have isn't that hot, but as always, it's totally optional depending on how spicy you like your food.

Thai shrimp and lemon noodles

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Creamy and flavorful Thai noodles with prawns, coconut milk, curry powder, and lemon zest, topped with fresh cilantro and chili oil.

• Irene Arcas

• Kitchen: Thai
• Recipe type: pasta
• Calories: 400
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 200g of wheat noodles (you can also use rice noodles if you want)
• 15 g sunflower oil (you can use olive oil)
• 10 g of sesame oil
• 1 garlic clove
• 1 piece of fresh ginger, approximately 2 cm.
• 30 g chives or onion
• 1 teaspoon of yellow or red curry paste (red is spicier) If you don't have paste you can use a tablespoon of curry powder
• 400 ml coconut milk (remember to shake the can before use)
• 200 ml of chicken broth or water
• the peel of 1/2 lemon into large strips (this will be removed later)
• 16 raw peeled prawns (they can be cooked if you have any leftover from another day)
• 1 teaspoon of brown sugar
• 1 tablespoon of light soy
• salt to taste (be careful as it already has a little soy)
• the juice of 1 lime or 1/2 lemon
• a few fresh cilantro leaves for garnish and flavor
• chili oil to decorate and give it a touch of aromatic spiciness

Music

1. We put the garlic, ginger, and spring onion in the glass. We crush 5 sec/speed 5We scrape down the remains with the spatula.

2. Add the oil and fry 5 min/120°C/speed 1.

3. Add the curry and lemon zest and cook. 3 min/120°C/speed 1. Next we add the coconut milk, broth, soy, sugar and a pinch of salt and cook 10 min/100°C/speed 1 so that the flavors are integrated.

4. Add the prawns and program 4 min/100°C/reverse/spoon speedIf they are big, we can extend it for one more minute.

5. Meanwhile, cook the noodles in hot water according to the package instructions. Drain and set aside.

6. Plated

   We serve the noodles in deep plates, add the broth with the prawns (without the lemon peel), add a good splash of lemon juice, sprinkle chopped fresh cilantro and we water with a little chili oilEnjoy your trip to Thailand!

Notes

You can substitute the prawns for chicken or tofu if you want a different version. If you prefer a spicier flavor, add an extra pinch of curry powder or a few drops of sriracha at the end.