Coconut Noodle Soup With Crispy Fried Shallots Recipe

Name: Coconut Noodle Soup With Crispy Fried Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crispy shallots:; 1 large shallot; 1 tablespoon cornflour; groundnut. sunflower or vegetable oil for deep frying; For the soup:; 1 tablespoon groundnut oil; 2 tablespoons tom yum paste; 1 thumb-sized piece of ginger,peeled and finely sliced; 1 red chilli, finely chopped; 100 milliliters coconut milk; 1 large pak choi, chopped, green and white parts separated; 1 green pepper, sliced; 2 kaffir lime leaves; 1-2 teaspoons fish sauce (to taste); 1 lime; 1 handful sugar snap peas; 5.5 ounces noodles; 6 ounces raw king prawns; 1 handful coriander, chopped; 2 spring onions, finely sliced

Servings: persons

For the crispy shallots:
1 large shallot
1 tablespoon cornflour
groundnut. sunflower or vegetable oil for deep frying
For the soup:
1 tablespoon groundnut oil
2 tablespoons tom yum paste
1 thumb-sized piece of ginger,peeled and finely sliced
1 red chilli, finely chopped
100 milliliters coconut milk
1 large pak choi, chopped, green and white parts separated
1 green pepper, sliced
2 kaffir lime leaves
1-2 teaspoons fish sauce (to taste)
1 lime
1 handful sugar snap peas
5.5 ounces noodles
6 ounces raw king prawns
1 handful coriander, chopped
2 spring onions, finely sliced

1
To make the shallots, peel and slice finely and toss in the cornflour. Heat the oil to 160C (if you have a thermometer, otherwise until a small chunk of bread sizzles and turns golden when you drop it in) and fry the shallots in batches until crisp and gold. Drain on kitchen paper.
2
For the soup, heat the oil in a large saucepan and add the tom yum paste. Cook, stirring, until fragrant and add the ginger and chilli, followed by the coconut milk.
3
Once the noodles are a few minutes off being cooked, add the prawns, the green parts of the pak choi and a squeeze of lime. As soon as the prawns are pink and cooked through, add the coriander and check for seasoning adding more lime or fish sauce as desired.
4
Ladle into bowls and top with spring onions and crispy shallots.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the crispy shallots:, 1 large shallot, 1 tablespoon cornflour, groundnut. sunflower or vegetable oil for deep frying, and more.

Yes, Coconut Noodle Soup With Crispy Fried Shallots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Noodle Soup With Crispy Fried Shallots

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