Title: Thai Noodle Soup
I am all about the quick and healthy meals at the moment. As much as I would love to be spending hours in the kitchen, I just don’t have time with a crazy work schedule and trying to find some down time too, so I am creating more recipes that can be done in around 20 minutes.
I know a lot of you are really busy too and looking for quick and healthy recipes – there are loads more in the recipe section for meals under 30 minutes and I have a lot more planned too. Because let’s face it, in the summer you want to be sending as much time outside as you can, and the least time in the kitchen.
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I *maaaaaaay* have mentioned this before, but along with Mexican, Thai is one of my favourite types of food. You can make it super healthy and it is so fragrant and full of flavour. You can also give it a good kick of spice too – which I love.
When we were in Thailand, Dave planned a cooking course for us (more on that when I do my text Thai round-up) and this is one of the meals the teacher had planned for us to learn, as it is one of my favourites. I feel that the Thai Green Curry gets a lot of love, but the red curry feels left out. But it’s the best Thai curry, so I am sharing with you my adaptation of our teachers recipe, using ingredients that are easier to find here.
I haven’t done a gluten free update in a while. I am doing okay with it, but not perfect and not as well as I would like. We are pretty much 100% gluten free at home, it is just when I go out to eat I struggle. Not because there isn’t any gluten free options (although they are limited), but because the temptation for gluten is too strong and then I feel awful after.
Luckily it is really easy to eat gluten free at home, because there are so many gluten free alternatives now. I do the majority of my gluten free shopping at Holland and Barrett, because they have such a big selection and everything is great value too. They have just launched a new Free-From concept store, as well as the biggest online Free-From website, with other 1000 products and lots more to come. What I love most about the website is there is an easy to use filter, where you can easily avoid certain things such as dairy or nuts too. There is also free delivery on all orders over £15.
I know you can buy Thai curry paste in a jar, but it seriously is so easy to make yourself and it is much healthier and cheaper. I have done it the traditional way and used a pestle and mortar, as it really releases all the flavours. But if you don’t have one, or want to save some time, then you can use a small food processor. But, doing it by hand sure is a good arm workout.
Ingredients – Serves 2:
Red Curry Paste:
0.5 tsp coriander seeds
0.5 tsp cumin seeds
2 large dried red chillies (soaked in water for 10 minutes)
1 garlic clove, crushed
2 shallots, finely diced
1 thumb sized piece of galangal, finely diced
1 lemon grass stalk, finely diced
4 kaffir lime leaves, finely chopped
1 tsp coriander stalks, finely diced
0.5 tsp salt
1 tbsp olive oil
1 aubergine (eggplant), diced
200g king prawns
– 100g/3.5oz brown rice noodles
– 300ml/1.25 cup light coconut milk
125ml/0.5 cup water
1 vegetable stock cube
1 tbsp soy sauce
– Coriander/cilantro and red chillies to scatter over (toppings)
1) Dry fry the cumin and coriander seeds in a pan on a low heat for a minute. Put in a pestle and mortar and smash until it is a powder. Add the other finely chopped paste ingredients and pound for around 10 minutes to make a smooth paste. Add the noodles to a bowl of hot water and leave for 5 minutes and then drain.
2) Heat the oil in a wok and add the paste and a couple of tbsp of the coconut milk and stir together.
3) Add the aubergine and mix well.
4) Add the coconut milk, water, stock and soy sauce and bring to the boil and then add the prawns and simmer for 2 minutes. Stir in the cooked noodles and transfer to bowls.
What’s your favourite Thai dish?
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**This recipe was commissioned by Holland and Barrett**