Coconut Noodle Soup With Crispy Fried Shallots

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!