I am not ashamed to say that I love the Rachael Ray show. It's fun, has funny guests, and the food demos are usually pretty fun to watch. Also her magazine - 'Everyday With Rachael Ray', 'cause it's full of two very good types of recipe ideas - quick and easy, and tasty twists on various world foods. Mum recently brought me back the latest copy of the magazine from the States, and this recipe for a thai curry soup jumped out - super simple to throw together, and with a relatively short list of ingredients. I like it! I've used broccoli florets in mine, rather than the stipulated snow peas (out of season), and swapped red curry paste for yellow (it's what we have in the fridge). I also added a few ingredients at the beginning, mostly 'cause I just enjoy frying up onions, garlic and ginger. But that goes to show - swap it up, change things for what you have, or what you fancy. Enjoy this with some roti on the side, for dunkin', or bread toasted with garlic and butter. Aroi mak!!
120 g rice noodles (or egg)
1 small onion, diced
2 cloves garlic, finely diced
2 cm knob ginger, finely diced
1 cup water
400 g tin coconut cream/milk
1 tbsp soy sauce
2 tbsp curry paste (or 1, for less heat)
500 g raw prawns (peeled and deveined)
2 cups veges (broccoli, carrots, snow peas etc)
salt and pepper
fresh coriander, to serve
lemon/lime wedges (optional)
- Cook noodles, drain and set aside (it's a good idea to stir a very small amount of oil through them, to prevent them sticking together, as they dry off a bit).
- In pot fry onion, garlic and ginger in a little oil (or butter), until softened. Add water, coconut cream, soy and curry paste and bring to a simmer.
- Add veges and cook for about 3 minutes, to crisp-tender. Season with salt and pepper.
- Put the noodles back in and add the prawns. Cook for about one minute, until the prawns are just pink.
- Ladle into bowls, garnish with coriander, and serve alongside toasts and lime wedges.