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Prawn Khao Soi In JET Pottery Bowl

Khao soi is a noodle broth from northern Thailand. It can also be made with chicken or just vegetables. I have simplified this recipe by using a jar of red curry paste but if you want to make your own paste, the recipe can be found on the Duck with Lychee curry recipe.

I’m not precious about what noodles I use in a recipe, if you only have egg noodles then that will be fine.

200g rice noodles, cooked and rinsed in cold water

200g raw peeled prawns

2 tbsp groundnut oil

4 tbsp red curry paste

2 carrots, peeled and cut into matchsticks

2 x 400ml tins of coconut milk

600ml chicken, vegetable or fish stock

3 tbsp fish sauce

1 tbsp palm or soft light brown sugar

1 lemongrass, bruised

4 kaffir lime leaves (optional) bruised

200g bok or pak choi, chopped

200g rice noodles, cooked and rinsed in cold water

coriander for serving

pinch of chilli flakes

1 lime, quartered to serve

Prawn Khao Soi Served With A Martini

Season the prawns with salt and pepper. Heat the oil in a large pan on a high heat. When the oil is hot add the curry paste, give it a stir for a minute then add the prawns and carrots and cook for 1-2 minutes.

Cook noodles to pack instructions, drain and set aside until needed.

Stir in the coconut milk, stock, fish sauce, sugar, lemongrass and kaffir lime leaves. Let it come to a boil and then simmer for 10 minutes. Stir in the greens and let them wilt for a couple of minutes then finally add the noodles

Divide between 4 warm serving bowls. Finish with coriander, a sprinkle of chilli flakes and a squeeze of lime

Prawn khao soi in JET pottery bowl

Prawn Khao soi

Jules
Khao soi is a noodle broth from northern Thailand. It can also be made with chicken or just vegetables. I have simplified this recipe by using a jar of red curry paste but if you want to make your own paste, the recipe can be found on the Duck with Lychee curry recipe.
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 681 kcal

Ingredients
  

  • 200 g rice noodles
  • 200 g raw peeled prawns
  • 2 tbsp groundnut oil
  • 4 tbsp Thai red curry paste
  • 2 carrots peeled and cut into matchsticks
  • 2 x 400 ml coconut milk
  • 600 ml chicken, vegetable or fish stock
  • 3 tbsp fish sauce
  • 1 tbsp palm or soft light brown sugar
  • 1 lemongrass bruised
  • 4 kaffir lime leaves bruised
  • 200 g bok or pak choi
  • coriander to serve
  • pinch of chilli flakes
  • 1 lime to serve quartered

Instructions
 

  • Season the prawns with salt and pepper. Heat the oil in a large pan on a high heat. When the oil is hot add the curry paste, give it a stir for a minute then add the prawns and carrots and cook for 1-2 minutes.
  • Cook noodles to pack instructions, drain and set aside until needed.
  • Stir in the coconut milk, stock, fish sauce, sugar, lemongrass and kaffir lime leaves. Let it come to a boil and then simmer for 10 minutes. Stir in the greens and let them wilt for a couple of minutes then finally add the noodles
  • Divide between 4 warm serving bowls. Finish with coriander, a sprinkle of chilli flakes and a squeeze of lime

Nutrition

Calories: 681kcalCarbohydrates: 72gProtein: 33gFat: 33gSaturated Fat: 21gCholesterol: 189mgSodium: 2929mgPotassium: 2550mgFiber: 11gSugar: 17gVitamin A: 45344IUVitamin C: 385mgCalcium: 1055mgIron: 13mg
Tried this recipe?Let us know how it was!

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