Thai prawn and noodle soup

Thai noodle and prawn soup to transport you to the heart of Thailand in every spoonful. Easy, simple, economical and absolutely exotic. What if we tell you that you will have it ready in just 20 minutes? It's very simple, believe us.

The only secret that this soup has are two fundamental ingredients for it to be a Thai-style soup: galangal root y lemongrass. Don't be scared by the names because you can buy these two ingredients in any specialized Asian food store. You can find them frozen or fresh (and freeze them yourself). I have prepared a bag in the freezer with these two ingredients already chopped for when I prepare this soup. Then, just add them to the soup and voila!

The rest of the key ingredients are coconut milk (which today you can already find in any supermarket), prawns and noodles. From there you can add the ingredients that you like the most: potato, carrot, pumpkin, celery, onion, mushrooms... we put it too dried scented mushrooms that we buy in Asian stores. They are absolutely delicious, they come in a dry bag and they last forever. You just have to take the ones you want to use to cook that day and hydrate them for 20 minutes in hot water.

Thai prawn and noodle soup

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Thai noodle and prawn soup to transport you to the heart of Thailand in every spoonful. Easy, simple, economical and absolutely exotic.

• Irene Arcas

• Kitchen: Thai
• Recipe type: soups
• Calories: 250
• Rations: 4

• Cooking time: 20M
• Total time: 20M

Ingredients

• 500 g of prawns
• 1/2 liter of fish broth
• 400 ml of coconut milk (1 can)
• 200 g shitake mushrooms (or Chinese scented mushrooms)
• 1/2 onion cut into strips
• 2 garlic cloves without skin
• 2 tablespoons of fish sauce (you will find it in Asian stores)
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 4 slices of galangal root
• 2 pieces of 4cm of lemon grass (we give them a blow with the blade of the knife so that they release all their aroma)
• a good handful of chopped coriander
• 3 strips of lime peel
• the juice of 1 lime
• 1 fresh chili cut into slices without seeds (to your liking according to the degree of spiciness you want)
• 200g of noodles

Preparation

1. Cook the noodles in abundant salted water for the time indicated on the package (generally 3-5 min). Drain and reserve hot.

2. We put in the glass the fish broth and the coconut milk. we program 8 minutes, temperature 100º, speed 1.

3. Add the garlic, the chili (amount to taste of spiciness: 4 slices not very spicy, 12 slices very spicy), the galangal, the lemon grass, the skin of the lime. we program 4 minutes. temperature 100º, speed 1, turn to the left

4. Add the prawns, onion, mushrooms, salt and sugar. we program 8 minutes, temperature 100º, speed 1, left turn.

5. Turn off the machine and add the fish sauce and the lime juice. Stir with the spatula and serve. We decorate with coriander.