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Summary

Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

Thai Curry Soup with Prawns, Broccoli and Glass Noodles
Thai Curry Soup with Prawns, Broccoli and Glass Noodles
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Instructions

  1. Peel the onion and dice it finely, peel the ginger and grate it finely.
  2. Heat coconut oil in a large saucepan and sauté half of the onions and ginger over medium heat. Add the prawns and fry for about 4 - 5 minutes, then set aside.
  3. Remove the broccoli from the stalk and divide into small florets. Wash lemongrass and cut in half. Peel the carrots and cut into thin slices.
  4. Fry the curry paste, finely chopped clove of garlic and half of the peppers and the remaining onions and ginger. Deglaze with the chicken stock and coconut milk. Then add the juice of one lime, carrots, lemongrass and broccoli. Simmer for about 15 minutes and season with salt, pepper and honey.
  5. In the meantime, place the glass noodles in a saucepan or bowl and pour boiling water over them. Let simmer for 2 - 4 minutes until cooked. Drain and set aside.
  6. Wash and finely chop the coriander. Fish lemongrass from the soup. Now add the prawns, glass noodles and coriander and heat.
  7. Serve the soup in deep plates and decorate with spring onions, remaining peppers (best cut diagonally) and fresh coriander.