I’m not sure about you but the snap in weather has me much hungrier & also craving warm, nutrient dense foods. Thai has long been one of my favourite cuisines however since reducing my sugar intake to next to nothing it’s pretty challenging to enjoy this food out. I’m not one for giving up on things I enjoy so I embraced the challenge to make a Thai soup full of flavour & free of any nasties. It’s jam-packed with flavour, easy to make & oh-so satisfying to enjoy knowing it’s good for you.
200g Thin brown rice noodles
500g Local green prawns (you could also use chicken, fish or other meat)
400ml Coconut milk
2 cups Stock (preferably home made but any type you have in the pantry)
1 Green chilli
2 tbsp Tamari
2 tbsp Fish sauce
1 tbsp Natural peanut butter
2 cloves Garlic, finely diced
3 Shallots, sliced thinly
4cm Ginger, grated
3 Lime leaves, stalk removed & thinly sliced
1/2 tsp Ground cumin
1/2 tsp Turmeric
1/2 tsp Cayenne Pepper
1/2-1 tbsp Harissa paste (depending on how spicy you like)
1 Red capsicum
2 handfuls Snow Peas
3-4 bunches Bok Choy
2-3 bunches Gai Lan
1 tbsp Peanut or coconut oil
Heat the oil on medium temperature & saute shallots & garlic for 2-3 minutes. Add coconut milk, chilli, tamari, fish sauce, peanut butter, ginger, lime leaves, cumin, turmeric, cayenne pepper, harissa & lime juice, cover & simmer for approximately 5 minutes.
Add the capsicum & snow peas to the pan along with stock, coriander & basil. If you enjoy the flavour of these herbs be generous & use at least a couple of tablespoons but if they’re not your favourites adjust accordingly. Simmer for 10-12 minutes, stirring every few minutes.
Rinse the prawns well & then place in the pan. Add the greens & simmer for another 5 minutes, stirring a couple of times. Meanwhile place the brown rice noodles in a large bowl & cover with boiling water for 2-3 minutes or until cooked, then rinse under cold water.
You can either add the noodles to the pan just as you serve or distribute amongst bowls & then top with the prawn soup. Serve hot & garnished with extra basil & coriander.