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Thai Red Coconut Vermicelli Soup

Thai Red Coconut Vermicelli Soup

An amazing quick and easy Thai Coconut Soup made from scratch with easy to find ingredients!!

Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. Try adding tofu and other vegetables, fish or chicken. So many possibilities!

INGREDIENTS:

  • 1 tbs. coconut oil/ olive oil
  • 2tbs grated ginger
  • 2 stalks lemon grass, minced
  • 1 tbs. red curry paste
  • 4 cups rich vegetable/chicken stock
  • 3 tbs. fish sauce
  • 1 tbs. light brown sugar
  • 3 cans coconut milk
  • 250g sliced fresh shiitake mushrooms
  • 300g medium shrimp/prawns, peeled and deveined
  • ½ lime juice
  • 200g Nnova Rice Vermicelli Noodles
  • Salt and pepper to taste

INSTRUCTIONS

  • Heat the oil in a large pot over medium heat.
  • Add the ginger, lemongrass, curry paste and sauté for 1 minute.
  • Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
  • Slowly pour the vegetable/chicken broth over the mixture, stirring continually.
  • Add the coconut milk, boil for 5 minutes
  • Add the mushrooms and cook them for about 2 minutes.
  • Add the vermicelli noodles and shrimp; cook for about 3-4 minutes until no longer translucent.
  • Stir in the lime juice; season with salt; garnish with cilantro.

TOPPINGS SUGGESTIONS

  • Bean sprouts and coriander, red chillies, red onions or Asian fried shallots.
  • Squeeze over lime juice to taste.
  • Enjoy it!

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