
Tom Kha prawns noodle soup
Saiphin Moore from Rosa's Thai Cafe generously gave us tips on how to cook the 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
Cooking
How To Make Noodle Soup
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- 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
Cooking
How To Make Noodle Soup
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.