Red Curry Soup Recipe
rice noodles, mussels, prawns, bamboo, soft boiled egg
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Ingredients
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Noodles and Seafood
Vegetables and Eggs
Soup Base
Method
Preparation of Ingredients
- 1
Prepare the Noodles
Soak the rice noodles in hot water for about 20 minutes or until they are soft. Drain and set aside.
- 2
- 3
Clean the Seafood
Rinse the mussels under cold water and remove any beards. Rinse the prawns and devein if necessary.
Cooking the Soup
- 4
Make the Soup Base
In a large pot, heat up a bit of oil over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
- 5
Add Coconut Milk and Broth
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring to a gentle simmer.
- 6
Add Vegetables and Seafood
Add the bamboo shoots, mussels, and prawns to the pot. Cook for about 5-7 minutes or until the mussels open and the prawns are cooked through.
- 7
Season the Soup
Stir in the fish sauce and lime juice. Adjust seasoning to taste.
Serve
- 8
Assemble the Bowl
In serving bowls, place a portion of the soaked rice noodles. Ladle the hot soup over the noodles, ensuring to include mussels and prawns.
- 9
