Thai Prawn Noodles
Serves 2
This takes no time at all to cook. Prawns are high in both protein and selenium, a trace element which can help prevent the growth of cancer cells. You do need a food processor for this recipe and although there are quite a few ingredients needed to make the paste, it really doesn’t take any time at all to whizz it up. If you need to save time, buy a ready-made green or red Thai paste. Don’t let the coconut milk boil, otherwise the sauce will split.
What you need
FOR THE PASTE
3cm piece ginger
peeled and roughly chopped
1 lemongrass stalk
outer woody leaf removed
1 clove garlic
roughly chopped
1 red chilli
roughly chopped
4 spring onions
roughly chopped
Small bunch fresh coriander
leaves and stalks separated (reserve the leaves for serving)
100ml organic tinned coconut milk
save the rest of the tin for the broth
FOR THE BROTH
1 tsp coconut oil
300ml organic tinned coconut milk
1 tsp coconut sugar
1 tbsp fish sauce
Juice 1 lime
225g raw prawns
150g ready-prepared rice noodles
or cook 80g of dried
What you do
Begin by making the paste. Place all the paste ingredients into a food processor and blitz to a fine purée.
Heat a non-stick frying pan and then add the oil. Once the oil is hot, add the paste and gently fry for a couple of minutes.
Stir in the coconut milk, coconut sugar, fish sauce and lime juice and allow to simmer for 10 minutes.
Add the prawns and leave them to cook. (Once cooked the prawns will turn from blue/grey to pink).
Stir in the cooked noodles, add a squeeze more lime if you like, and serve evenly between two bowls. Sprinkle with the reserved coriander leaves.
