Red Curry Soup Recipe With Prawns, Spinach and Basil
Recipe Information
Red Curry Soup with Prawns
Cultural Context
Originating from Thailand, Red Curry Soup with Prawns is a beloved dish that showcases the vibrant flavors of Thai cuisine. Traditionally enjoyed for its balance of spicy, sour, and sweet notes, this soup is often served during family gatherings and festive occasions. Its popularity has spread globally, with many variations adapting local ingredients while maintaining the essence of Thai flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories while maintaining creaminess.
prawns
🥗Healthier: tofu
💰Cheaper: chicken
Tofu is a plant-based option, while chicken is a more affordable protein.
Soak rice stick noodles in hot water for about 10 minutes, covering with plastic or a tea towel.
Heat a wok and add a little vegetable oil.
Sear about 24 tiger prawns in the wok until cooked on the outside but not in the middle, turning them over individually.
Add more oil to the wok, finely slice onions, and add 4 tablespoons of ty red curry paste.
Stir in macro coconut cream and 500 ml of vegetable stock, bringing the mixture to a boil.
Add snow peas and red capsicums to the soup, then add the seared tiger prawns.
Cook for about 4 to 5 minutes until the prawns are cooked all the way through.
Tear in about a cup of fresh basil leaves and add fresh spinach to the soup, letting it wilt for 1 minute.
Prepare the soaked noodles in a colander, giving them a good shake.
Plate the noodles and evenly distribute the prawns and soup over them.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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