The weather is getting colder and there’s nothing like a nice warm bowl of soup to get you all warmed up! So after a long busy week at work yesterday I made this thai inspired noodle soup and ate it cuddled up next to the heater while watching telly. Being thai inspired this soup is a bit spicy, but you can adjust the amount of chilli you use to suit your tolerance.

Thai inspired noodle soup

Ingredients:

• 1 tablespoon garlic infused olive oil
• 4 spring onions, green part
• 1 birds eye red chilli, finely chopped
• 3cm of fresh ginger, finely chopped
• 1 lemon grass stick, hit with the back of the knife to create small indentations to help release the flavour during cooking
• 1 kaffir lime leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 700ml chicken stock. * ensure it is low FODMAP
• 50ml coconut milk
• 100ml lactose free cream
• Dash fish sauce
• 2 handful frrzen prawns or 1 pack of fresh prawns (optional)
• 150g vermicelli or rice noodles
• 1 lime
• salt and pepper to taste
• fresh coriander and thai basil for garnish

Method:

1. Fry spring onions, chilli and ginger. Cook for 1-2 minutes.
2. Add lemon grass, kaffir leaves and prawns.
3. Add ground cumin, ground coriander and turmeric. Mix everything well.
4. Add the stock, coconut milk, and rice cream.
5. Season with a dash of fish sauce, salt and pepper.
6. Bring to a boil
7. Simmer for 10- 15 mins.
8. Add juice of a lime and mix.
9. Remove the lemon grass stick and kaffir lime leaf.
10. Add the vermicelli noodles and simmer for another 5 minutes.
11. Serve and top with chopped fresh coriander and thai basil.

If you like this recipe and want to see more click follow to receive an e-mail when a new post is up!