OK so alot of us love spice and chilli and flavour - so Im assuming we all have these spices in our cupboards. If not, buy them cause theyre cheap and you WILL use them again surprisingly. Especially if you like to cook thai or mexican...
What you need for the soup base:
Coconut milk 1 can per person
Soy sauce - sweet/thick variety
Chilli - powdered or fresh
Lemongrass, fresh or minced (optional, if you cant find any just add a dash of lime)
1 Cup boiling water
Galangal - minced, or a dash of powdered ginger
Garlic, 2 cloves /or minced = 1tsp
1 Tbsp of red curry paste - usually says thai on the jar"
What you need for the bulk of the soup:
Scallops & or prawns/chunks of fish/chicken diced - - any meat optional
Spring onions chopped
Coriander 4 sprigs approx
Pak choi or bok choy
Rice noodle/rice vermicelli
OK this soup is pretty easy, and tastes so good. Have a go!
The method is -
1. add a bit of oil to your pan - if not non stick, cook your meat if you have any and then add all your spices above mentioned to get the flavour coming out and into your meat.
2. add your curry paste and your coconut milk, as it is simmering add your boiling water. Add your soy and fish sauce, extra chilli sauce if needed. Add lime juice and any other flavours on the list. Taste and add according.
3. start to soften your noodles by placing both in a seperate bowl and pour boiling water over to cover, until soft.
4.Get your serving soup bowl, layer some bean sprouts, then your softened noodles, more bean sprouts, pak choi, and more bean sprouts.
5. When your meat is done and your flavour is at the point you like it, pour your soup from the pan into your bowl and top with small pak choi leaves and spring onions and extra coriander.
6. serve with fresh spring roll (vietnamese style)