Thai Prawn Peanut Noodle Soup Recipes
THAI PRAWN & PEANUT NOODLE SOUP
Try this punchy aromatic broth that's packed with Asian spice and fresh flavours - top with nuts and chilli to your liking
Provided by Cassie Best
Categories Main course, Soup, Starter
Time 20m
Number Of Ingredients 15
Steps:
- Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.
- Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.
Nutrition Facts : Calories 596 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 4.8 milligram of sodium
THAI NOODLES WITH CINNAMON AND PRAWNS
I have been alive a long time and, at least when it comes to eating, have spent that time wisely and well. So, it's not often that I eat something that tastes so different to anything I've come across before. But this is such a dish. A gorgeous and mesmerically talented chef called, so perfectly, Tum, cooked it when I was on holiday in Thailand last year, and I made him cook it again and again, and then finally asked him if I could video his making it, so I could try and recreate it at home. I was apprehensive about doing so, not least because I was frightened of facing up to my inadequate camera work and the lesser ingredients found at home. And yet, even with frozen prawns, the substitution of regular celery for the Chinese celery (which is all leaf, no stalk to speak of, and stronger-tasting) and a less-experienced hand at the wok, the very first mouthful brought back the magical enchantment of its taste in Thailand. You do need to buy leafy celery, and even though the stalks don't get a look-in, you chop the slender stems to which the leaves are attached and add them to the wok along with the other flavorings at the very beginning. Apart from having to make geographically enforced changes, I have stuck to Tum's recipe, including the ready-ground pepper and chicken stock concentrate (actually, he used chicken powder). I just had to share this spectacularly unfamiliar but compelling recipe with you. I hope you will be as bowled over by it as I was.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 17
Steps:
- On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced stems of celery (reserve the leaves), and cook, stirring, for 1 minute.
- Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.
- Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything's well combined and bring to the boil.
- Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.
- Finally, add the drained noodles and stir well--I find a couple of pasta forks, one in each hand, best for this--so that everything is combined, and most of the dark liquid is absorbed.
- Add the pinches of ground cinnamon and cloves, stir again, and if you're not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.
PEANUT NOODLES WITH SHRIMP
Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
- When water comes to a boil, put noodles in pot; remove from heat.
- Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
- Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams
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