For me soup is kinda like ice cream. I can eat it anytime. When it comes to giving soup instant attitude, few things beat curry. This Thai red curry soup is so easy, my cat can make it. It’s spicy, sweet, salty and sour – the four flavours that absolutely have to be present in any halfway decent Asian dish.
All you need is…
For the soup
1 tin coconut milk (400ml)
2 ½ tbs red curry paste
1 tsp turmeric
1 sachet liquid fish stock (Woolies or Ina Paarman’s is perfect.)
4 tsp Thai fish sauce
1 tsp dark soy sauce
3 dried lime leaves (most big supermarkets stock this)
⅛ tsp freshly ground black pepper
½ tsp brown sugar
16 prawns, deveined and peeled (see Tips, Tricks & Trivia below)
2 tbs lime juice
Chinese noodles, cooked according to packet instructions
spring onions, finely sliced on the diagonal
fresh red chilli, finely sliced on the diagonal
garlic, cut into thin slivers and fried until golden brown
Add a third of the coconut milk to a saucepan and cook, stirring, over medium heat until the coconut milk starts separating. Stir in the red curry paste and fry for a minute. Stir in the turmeric and fry for a further minute.
Add the remainder of the soup ingredients (except the prawns, lime juice and noodles), cover with a lid and cook over medium heat for ten minutes. Then add the prawns and cook until just done (if they’re small, 2 minutes is plenty). Add the lime juice right at the end.
Dish up warm noodles in a soup bowl and top with coconut broth and prawns. For me curry is all about the toppings, so serve this with spring onions, fresh chilli, coriander leaves, fried garlic and lime wedges on the side and let everyone go mad.