Tag Archive | Soup

Thai Curry Noodle Soup with Garlic Shrimp

Adapted from a recipe by Heather Christo

Below serves 2

  • 2 garlic cloves, minced
  • Tiger Shrimp 10-12
  • 1 tbsp fresh ginger
  • 1 1/2 tbsp red curry paste
  • 2 tbsp oil
  • 2 C chicken broth
  • 1 1/2  C lite coconut milk
  • Fish sauce (dash)
  • Rice noodles (enough for 2!)
  • 6 white button mushrooms thinly sliced
  • 1 red pepper thinly sliced
  • Fresh cilantro
  • 3 green onions thinly sliced

 

  • Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
  • In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
  • Add the chicken broth & lite coconut milk with the dash of fish sauce.
  • Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
  • While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
  • In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
  • Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
  • Pour over the noodles in the bowl and garnish with the coriander & spring onion.

Prep & cooking time – less than 30 minutes total.

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Pea & Mint Soup

Frozen peas are fine to use with this one. Don’t be afraid to be generous with the mint & goat yogurt

  • 1TBSP Olive oil
  • 1 leek chopped
  • 2 cloves garlic chopped
  • 3 cups stock (veggie or chicken)
  • 1 packet frozen peas (3 cups fresh if in season)
  • 1/4 cup fresh mint ++
  • 1-2 TSP fresh squeezed lemon juice
  • 1/2 cup goat yogurt ++
  • Over a medium heat warm the olive oil.
  • Add the leek, garlic & some fresh ground pepper – 5 mins.
  • Add the broth, bring to the boil then add the peas – cook for 10 mins.
  • Remove from the heat, add the mint leaves and let stand for 10 mins.
  • Blend the soup, stir in the lemon juice and goat yogurt.
  • Add salt to taste

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