Prawn and tofu noodle soup
Fresh prawns enhance this Thai-style soup, traditionally eaten in hot climates. You can substitute crab for the prawns, and scale down the chilli punch by halving the amount of green curry paste.
Light with a bite: Prawn and tofu noodle soup is perfect for summer. Photo: Marcel Aucar
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1 tbsp vegetable oil
2 tbsp Thai green curry paste
½ bunch coriander, stalks finely chopped, leaves picked
1 thumb-sized piece ginger, peeled and cut into fine matchsticks
4 kaffir lime leaves, finely shredded
2 x 400ml cans coconut milk
850ml chicken stock
3 tbsp soy sauce
2 limes, juiced
2 tbsp fish sauce
4 small heads bok choi, halved or quartered through the stalk
300g green prawns, peeled
1 pkt fried fish balls
1 pkt fried tofu, each cube cut in half
300g cooked udon noodles
4 tbsp roughly chopped dry-roasted peanuts
Add oil to a large saucepan over a medium heat and cook curry paste, stirring, for 1 minute. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer and cook for 5 minutes. Add the soy sauce, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour.
Add the bok choi, prawns, fish balls and tofu and cook for 1 minute until the prawns are pink and the bok choi has wilted. Stir in the noodles and cook for 30 seconds.
To serve, divide the bok choi, tofu, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves and chopped peanuts.