The weather is getting colder and there’s nothing like a nice warm bowl of soup to get you all warmed up! So after a long busy week at work yesterday I made this thai inspired noodle soup and ate it cuddled up next to the heater while watching telly. Being thai inspired this soup is a bit spicy, but you can adjust the amount of chilli you use to suit your tolerance.
Thai inspired noodle soup
- 1 tablespoon garlic infused olive oil
- 4 spring onions, green part
- 1 birds eye red chilli, finely chopped
- 3cm of fresh ginger, finely chopped
- 1 lemon grass stick, hit with the back of the knive to create small indentations to help release the flavour during cooking
- 1 kaffir lime leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 700ml chicken stock. The knorr reduced salt chicken granules are low FODMAP.
- 50ml coconut milk. always read labels and choose one made just out of coconut and water! like Biona coconut milk
- 100ml alpro rice cream
- Dash fish sauce
- 2 handful forzen prawns (optional)
- 150g vermicelli noodles
- 1 lime
- salt and pepper to taste
- fresh coriander for garnish
- Fry spring onions, chilli and ginger. Cook for 1-2 minutes.
- Add lemon grass, kaffir leaves and prawns.
- Add ground cumin, ground coriander and turmeric. Mix everything well.
- Add the stock, coconut milk, and rice cream.
- Season with a dash of fish sauce, salt and pepper.
- Bring to a boil
- Simmer for 10- 15 mins.
- Add juice of a lime and mix.
- Remove the lemon grass stick and kaffir lime leaf.
- Add the vermicelli noodles and simmer for another 5 minutes.
- Serve and top with chopped fresh coriander.
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