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.)
400ml water
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

To serve
spring onions, finely sliced on the diagonal
fresh red chilli, finely sliced on the diagonal
coriander leaves
garlic, cut into thin slivers and fried until golden brown
lime wedges

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.

serves

3-4

prep

10 min

cook

20 min

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tips, tricks and trivia

Cleaning prawns

Whether you cook prawns with the shell on or off, you have to devein them. That’s real easy. If you’re cooking them with the shell and head on, simply use a small sharp-nosed pair of scissors to cut open the back. Stick it in at the opening between the head and body. You’ll spot the vein easily, sometimes it’s filled with yucky stuff, sometimes it’s clear. Remove it either way. I find it’s easiest to lift the vein out with the help of a toothpick.
If you are cooking them with the shell off, I find the easiest sequence is to twist off the head, cut open the back, peel off the shell and then remove the vein. I always leave the tail on for the pretty.

enjoy with

Normally I would opt for a wine with a touch of sweetness with a curry. But this soup already has that sweet base thanks to the coconut milk. My choice with this is Four Cousins Skinny White. Previously their Extra Light, it’s been repackaged and renamed in a fun, cheeky way that says light is definitely not boring!

Now I can be a bit fussy when it comes to ‘light’ wines because they are frequently flat without interesting varietal characteristics. Four Cousins Skinny White most definitely is not. With Fernao Pires grapes making up 60% of this blend, it has lovely spicy pear notes. With only 9.5% alcohol (vs the 13% of most white wines) this is a healthy low-cal everyday treat and is endorsed by Weigh-Less. Best of all? It costs less than R40!

Four Cousins also renamed their light rosé Skinny and added a Skinny red to the range. How very clever. Put on your skinny jeans and go grab a bottle or two of Skinny.

four cousins

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Ook beskikbaar in: Afrikaans