| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats, Seafood |
Thai |
Sainsbury’s, Sainsbury11 |
1 |
servings |
INGREDIENTS
| 100 |
g |
Rice noodles; (3 1/2oz) |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Salad onions; roughly chopped |
| 1 |
|
Clove garlic; finely chopped |
| 2 |
ts |
Medium curry powder |
| 1 |
|
Green chilli; finely chopped |
| 2 |
|
Lemon grass stems; crushed |
| 1 |
|
15 grams pac coriander stalks; crushed |
| 75 |
g |
Creamed coconut; (3oz) |
| 400 |
ml |
Water; (14fl oz) |
| 200 |
g |
Frozen raw tiger prawns; defrosted and |
|
|
; shelled (7oz) |
| 500 |
ml |
Chicken stock; (18fl oz) |
| 50 |
g |
Spinach leaves; (2oz) |
| 4 |
ts |
Thai fish sauce; nam pla |
| 2 |
tb |
Coriander; roughly chopped |
INSTRUCTIONS
Cook the noodles following pack instructions and refresh under cold
water.
Heat the oil in a saucepan and fry the onion, salad onion, garlic,
curry powder and chilli for 1-2 minutes.
Add the lemon grass, coriander, creamed coconut, water, prawns and
stock and simmer for 5 minutes.
Add the spinach leaves, and nam pla and simmer for a further minute.
Before serving add the chopped coriander, and remove the lemon grass
and coriander stalks.
Converted by MC_Buster.
NOTES : A hot spicy Thai-style soup.
Converted by MM_Buster v2.0l.
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