Crab, prawns and monkfish are all essential parts of this tasty Thai-style soup with prawns, noodles and lemongrass. Use curry paste bring thickness to the soup and mild red Chilli for extra peppy flavour. Coconut milk, which is often used in seafood dishes, keeps the hot spices in control so nothing gets overpowering and thickens the soup. Spicy seafood is an essential part of Thai cuisine and no wonder, as the mild fish and spices go together really well! Garnish the soup with torn basil leaves and a squeeze of lime juice, and enjoy this homemade Thai noodle soup to the very last drop.
Looking for more cooking inspiration? Have a look at our other delicious soup recipes.
- 850ml (1½pt) vegetable stock
- 2 to 3tsp red curry paste
- ½ to 1 mild red chilli, deseeded and chopped, or a pinch of crushed, dried chilli
- 1 lemongrass stick, bruised
- 400ml can coconut milk
- 225g (8oz) boneless monkfish, diced
- 225g (8oz) white crab meat
- 8 large cooked peeled prawns
- 100g (4oz) rice noodles, cooked according to packet instructions
- to serve
- juice 1 lime
- Thai basil (or ordinary basil)
Bring the stock, curry paste, chilli, lemongrass and coconut milk to the boil and simmer for 2 minutes to let flavours develop.
Add the fish and shellfish and simmer for 2 to 5 minutes until the fish is cooked. Divide the hot rice noodles among warm bowls and pour over the hot soup (removing the lemongrass). Garnish with torn basil leaves and serve with a squeeze of lime juice.