Inspired by Thai dish, tasty coconut base soup with a hint of sourness eaten with crunchy prawns and the green vegetables, added with the creamy avocado, slurping the noodles too at the same time
Not convinced? Give it a try :)
Recipe is from Café Delites
What you need:
500g prawns, deshelled and deveined
1 tbsp coconut oil
2 cups chicken / vegetable stock
2 cups light coconut milk
some baby bok choy, cut
2 stalks of spring onion, sliced
4 kaffir lime leaves
1 lemongrass, peel the outer layer and halve
2 garlic cloves, finely chopped
1/2 cup cilantro, roughly chopped
1 tbsp soya sauce
2 tsp fish sauce
a pack of rice vermicelli, prepare as instructed (I used brown rice vermicelli)
1 avocado, chopped
lime wedges, to serve
1/2 tsp crushed red chili flakes (optional, I didn't use)
Method:
- In a large deep pan, heat coconut oil and pan fry prawns til changed color and just cooked through. Remove from heat and set aside
- Using the same pan, pour both chicken stock and coconut milk, bring to boil and let it simmer. Add in garlic, lemongrass, spring onion and lime leaves. Followed by soya sauce, fish sauce and half of the cilantro. Lastly, add in bok choy
- Arrange cooked rice vermicelli in serving bowls. Scatter avocado and pour the soup over it and then sprinkle the remaining cilantro. Season with lime and serve immediately
Yummy hearty meal. Adding chopped red bird's eye chilies would be even better. Regretted for not doing that haha..
This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious
