Tom Kha prawns noodle soup
Saiphin Moore from Rosa's Thai Cafe generously gave us tips on how to cook perfect noodle soup.
Ingredients
- 400ml coconut milk
- 400ml water
- 250g rice noodles, soaked in warm water for 20 minutes, then drained
- 8–10 prawns, shelled, deveined and heads removed, if preferred
- 1 lemongrass stalk, sliced diagonally
- 10 slices of galangal
- 3 small red chillies, sliced (or bird eye’s chillies if you want extra spiciness)
- 1 teaspoon sea salt flakes
- 4 coriander roots (or stalks)
- 3 kaffir lime leaves
- 150g oyster mushrooms, broken into pieces (or any mushrooms you prefer)
- 5 cherry tomatoes, halved
- 2 tablespoons light soy sauce
- 4 tablespoons Thai fish sauce (if you want to make a vegetarian soup, use 3 tablespoons light soy sauce)
- 5 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon palm sugar
- handful fresh coriander leaves to garnish
Method
In a small pan on high heat, add coconut milk, water, galangal, lemongrass, lime leaves, chillies, coriander root/stalks, salt, palm sugar, sugar, fish sauce, lime juice and bring to a boil.
Lower heat to medium-high, then add the mushrooms and prawns and cook for 2-3 minutes until they’re cooked. Stir in the coriander leaves and tomatoes and leave to simmer on low heat while you’re cooking the noodles.
In a separate pot, cook the pre-soaked noodles in boiling water for 30 seconds. Careful not to overcook it as it will become mushy and fall apart in the soup. Drain the noodles properly before pouring the soup over it. Garnish with some more coriander leaves and serve.
- 400ml coconut milk
- 400ml water
- 250g rice noodles, soaked in warm water for 20 minutes, then drained
- 8–10 prawns, shelled, deveined and heads removed, if preferred
- 1 lemongrass stalk, sliced diagonally
- 10 slices of galangal
- 3 small red chillies, sliced (or bird eye’s chillies if you want extra spiciness)
- 1 teaspoon sea salt flakes
- 4 coriander roots (or stalks)
- 3 kaffir lime leaves
- 150g oyster mushrooms, broken into pieces (or any mushrooms you prefer)
- 5 cherry tomatoes, halved
- 2 tablespoons light soy sauce
- 4 tablespoons Thai fish sauce (if you want to make a vegetarian soup, use 3 tablespoons light soy sauce)
- 5 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon palm sugar
- handful fresh coriander leaves to garnish
In a small pan on high heat, add coconut milk, water, galangal, lemongrass, lime leaves, chillies, coriander root/stalks, salt, palm sugar, sugar, fish sauce, lime juice and bring to a boil.
Lower heat to medium-high, then add the mushrooms and prawns and cook for 2-3 minutes until they’re cooked. Stir in the coriander leaves and tomatoes and leave to simmer on low heat while you’re cooking the noodles.
In a separate pot, cook the pre-soaked noodles in boiling water for 30 seconds. Careful not to overcook it as it will become mushy and fall apart in the soup. Drain the noodles properly before pouring the soup over it. Garnish with some more coriander leaves and serve.