As the weather turns chilly we start to think towards Autumn comfort food and what better way to relax and de-stress than with a delicious bowl of soup. Why not try this autumnal soup recipe?
The beauty of soups is that they are warming and calming and a meal in themselves without being heavy and stodgy. Soups can be easy to prepare from fresh ingredients and also taken into work as a nutritious lunch.
Thai-Style Noodle Soup
(gluten and dairy free)
Ingredients: (serves 4)
250g fresh prawns, sliced chicken or tofu chopped in squares
150g rice noodles
1 handful babycorn sliced
1 handful spring onions chopped
2 carrots sliced
1 large handful mangetout or sugar snap peas
1 stick lemon grass chopped into 8
4 cloves garlic chopped finely
3cm root ginger finely sliced
1 tbspn coconut oil or rapeseed oil
3 tspns thai green curry paste (I like Barts!)
4 Kaffir lime leaves
I small bunch fresh coriander chopped
1 can coconut milk
Soak and cook the rice noodles and rinse with cold water.
Take a large pan, heat the oil and add the ginger, lemon grass, garlic, curry paste and prawns or chicken. Stir well. If using prawns then remove from pan when pink and cooked.
Add all the vegetables and spices and tofu if using and stir for 1 minute before adding the coconut milk and kaffir lime leaves.
Add 200-300 mls of water and simmer for 10mins.
Refresh the noodles with boiling water and divide between 4 bowls.
If using prawns return to the soup.
Add the chopped coriander at the last minute before ladling the soup over the noodles.
Light, healthy, quick and comforting!