by in Recipes February 17, 2019

A very quick and easy to prepare Seafood Thai Noodle Soup.   As it is so quick to make, it is perfect for dinner on a busy night.  The quantities here made four very good sized portions.  I use Marks and Spencer’s little tubs of Thai Red Curry Paste, they are a very handy thing to have in the pantry and very versatile.  I used three tubs in this recipe as I wanted it to have a definite chilli flavour.

  • Rice Noodles cooked as per packet instructions and soaking in water until you are ready for them.  They usually take around 8 minutes.
  • 320g of raw peeled Prawns
  • 1 large piece of Hake, skin removed and cut into chunks
  • 2 small onions, finely diced
  • 5 cloves of Garlic, crushed
  • 1 Red Chilli, finely diced
  • Large piece of Ginger, grated
  • 1 tablespoon of Coconut Oil
  • 1 bunch of Spring Onions – finely sliced
  • 1 tin of Bamboo Shoots, drained
  • 3 tubs of Thai Red Chilli Paste
  • 1 tablespoon of Fish Sauce (initially, taste for seasoning and add more if you need it)
  • 1 tin of Coconut Milk
  • I litre of Vegetable Stock
  • Juice of 1 Lime
  • Bunch of Coriander

Heat the Coconut Oil in a large steep sided pan and saute the Onions, Garlic, Red Chilli and grated Ginger until soft.  Add the Chilli Paste and let it cook for about 5 minutes, stirring regularly.  It is always important to cook out the Chilli Paste so you get a well rounded flavour.

Add the Vegetable Stock and Fish Sauce and bring to simmer and let cook for 5 minutes.

Add the Bamboo Shoots.

Add the Coconut Milk and slowly bring to a simmer.  Do not let it boil as it may separate.

Add the Prawns and chopped Hake and let gently simmer until the fish is cooked.  This happens within a few minutes, the prawns will turn a nice pink color.

Add the sliced Spring Onions and the Lime juice.

Place the noodles in your bowl, and ladle the hot soup over the top.  Sprinkle with the chopped Coriander.