This is a Malaysian recipe of curried soup with noodles and prawns inspired by Norman Musa – it’s warming and healthy too! HINT: You can use bought tubes of puree for the wet ingredients to save time 🙂
Ingredients
- 3 tbsp Cooking Oil
- 200g Prawns
- 300g Straight to Wok Thick Ribbon Vermicelli Noodles
- 100g Spinach
- 75g Beansprouts
- 1 Tsp Turmeric Powder
- 1 Litre Water
- 3 tsp Salt
- 1 ½ Tbsp Sugar
- 150ml Coconut Milk
- Juice of 1 Lime
Dry Ingredients
- 1tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 Star Anise
- 1 Cinnamon Stick
- ½ tsp Black Peppercorns
- 2 Cardamom Pods
Wet Ingredients
- 1-2 Tsp Finely chopped Red Chillies (Medium heat)
- 5 Tbsp Finely Diced Shallots
- 1 Tbsp Crushed Garlic
- ½ Tbsp grated ginger
- 1 Tsp Crushed Lemon Grass
- 50ml Water
Directions
- Combine and toast your dry ingredients in a frying pan over a medium heat. Remove from the heat when you begin to smell the aromas. Leave to cool down for a few minutes, remove the cinnamon stick and star anise, and then use a pestle and mortar to ground the spices into a fine powder.
- Combine the wet ingredients in a separate bowl and then add the dry ingredients (including cinnamon and star anise), turmeric powder, salt and sugar. Stir into a paste.
- In a deep saucepan, heat the cooking oil over a medium heat and add the curry paste. Fry for two minutes and then add the water and prawns. Bring to the boil and then simmer on a low heat for 15 minutes. Add the coconut milk and spinach and cook for a further 5 minutes.
- Add the noodles and beansprouts to the soup and allow to heat through for 4 minutes.
- Serve with a sprinkle of fresh coriander leaves.
