I am having so much fun with my 200 super soups cook book. This recipe caught my interest because it seems to incorporate fresh + spiciness = my favorite combination in soups.
What I am really happy about, is how vibrant the photos turned out! It is what it is, so full of flavour. Doesn't it shouts spring?
2 bunches of soba noodles cooked and drained
1 ltre of vege stock
1 tsp of thai red curry paste
4 kaffir lime leaves
4tsp of fish sauce -taste and season accordingly
3-4 spring onions chopped
1 chili padi chopped
1 tomato chopped
around 2-3 dried shitake mushrooms re hydrated chopped
1/2 red capsicum chopped
200 grams frozen prawn cutlets
Pour stock in saucepan. Add curry paste, chili padi, lime leaves, fish sauce, spring onions, mushrooms, and bring it to boil. Add capsicum, tomato and prawns and cook till it is done.
Drain noodles and dish it in bowls. Ladle the broth onto the noodles. Garnish with more spring onions.
Dishing some spring love to my friends at Presto Pasta, founded by Ruth Daniels. This week Jennifer from Cook Eat, Repeat is hosting- I simply love her blog name!!!
I love this type of one-dish meal! The colours are bright and cheery too :)
ReplyDeleteI like it too, esp those veggies on top. And the spice made it extra tantalizing.
ReplyDeleteI love a colorful bowl of noodle! Spring for you but Fall for us...
ReplyDeleteA wonderful, colorful and comforting meal in a bowl. And, it's getting cool enough here (yes, even in Hawaii) to begin thinking about soups.
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