Thai Coconut Noodles With Prawns Or Chicken Recipe

Name: Thai Coconut Noodles With Prawns Or Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 oz rice noodles; 8-12 medium to large prawns OR other seafood (scallops, squid, fillets of fish) OR chicken breast or thighs, sliced; 2/3 can good quality coconut milk (not lite); 1 cup chicken stock; 1 shallot OR 3 to 4 tbsp. minced purple onion; 3 garlic cloves, minced; 1 thumb sized piece galangal OR ginger, grated or finely chopped; 1/2 tsp ground coriander; 1/2 tsp North American chili powder; 1 red chili, minced OR 1/2 tsp dried crushed chili flakes; 1 to 2 kaffir lime leaves OR 1 bay leaf; 3 tbsp. fish sauce; 1 plus 1/2 tbsp. lime juice; 1 tsp brown sugar; toppings:; 2 green onions, sliced; peanuts, chopped; generous handful cilantro OR basil

Servings: persons

8 to 10 oz rice noodles
8-12 medium to large prawns OR other seafood (scallops, squid, fillets of fish) OR chicken breast or thighs, sliced
2/3 can good quality coconut milk (not lite)
1 cup chicken stock
1 shallot OR 3 to 4 tbsp. minced purple onion
3 garlic cloves, minced
1 thumb sized piece galangal OR ginger, grated or finely chopped
1/2 tsp ground coriander
1/2 tsp North American chili powder
1 red chili, minced OR 1/2 tsp dried crushed chili flakes
1 to 2 kaffir lime leaves OR 1 bay leaf
3 tbsp. fish sauce
1 plus 1/2 tbsp. lime juice
1 tsp brown sugar
toppings:
2 green onions, sliced
peanuts, chopped
generous handful cilantro OR basil

1
A) Cook rice noodles as per package instructions until al dente - do not overcook!
2
B) In a smaller bowl, mix together fish sauce, lime juice, brown sugar, and the coconut milk, stirring well
3
C) Place stock in a wok or deep frying pan over high heat and bring to a boil. Now add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 to 2 minutes.
4
D) Add shrimp (or other seafood) or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3 to 4 minutes).
5
E) Reduce heat to a gentle simmer (medium low) and add the coconut milk mixture, stirring well to incorporate.
6
F) Finally, add the softened noodles. use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, add more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat. If too spicy, ad more coconut milk.
7
G) Portion up into bowls. Top with green onion and fresh basil or cilantro, and peanuts.

1393

kcal

Calories

Fat

194

Carbs

115

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 18 ingredients. The key ingredients include: 8 to 10 oz rice noodles, 8-12 medium to large prawns OR other seafood (scallops, squid, fillets of fish) OR chicken breast or thighs, sliced, 2/3 can good quality coconut milk (not lite), 1 cup chicken stock, and more.

Yes, Thai Coconut Noodles With Prawns Or Chicken falls under the Seafood 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.

Thai Coconut Noodles With Prawns Or Chicken

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