Good Food Thai Prawn and Peanut Noodle Soup

Magazine: Good Food
Issue: February 2014
Recipe Rating:
4
Difficulty Rating:
4

Notes

One of the most compelling reasons to go to a Thai restaurant is to sample there wonderful spicy and substantial soups. The February issue of BBC Good Food magazine comes up trumps with their Thai Prawn and Peanut Noodle Soup. The recipe is relatively easy to construct and I had no problems sourcing pak choi, although it was my first ever purchase and left me wondering how I prepare it. A little Googling later I established that the leaf and the stem will cook at totally different rates so need separating. Furthermore, the stem should be chopped finely otherwise the cooking time will be too long.

The dish was very tasty and fun to put together and will be another returnee.

Changes from Published Recipe

I was just making this for myself so elected to half the basic soup ingredients, so for instance I used two tablespoons of green curry paste and 1.5 tablespoons of peanut butter. When it came to the prawns, I used half a pack (about 170g) which is generous in comparison to the suggested 300g spread amongst four diners (very stingy!).