Curry Noodle Soup with Tempura Prawns

Tue, 18 February 2025

Ingredients

For the Broth:

• 4 dessertspoons curry paste

• 400ml coconut milk

• Soy sauce, to taste

• 3 tsp fish sauce

• Sesame oil, to taste

• Miso paste (optional)

• 600ml chicken/vegetable stock

• Fresh lime juice, to serve

For the Tempura Prawns:

• 300g prawns, peeled and deveined (tails on)

• 100g tempura batter mix

• 100ml cold water (adjust as needed)

• Vegetable oil for deep frying

Noodles and Vegetables:

• 200g noodles (udon, soba, or rice noodles)

• Handful of mixed greens (bok choi, spinach, edamame, green beans)

• 2 eggs (for jammy eggs)

Garnish:

• Fresh coriander

• Crispy onions

• Red chilli, finely sliced

• Lime wedges

 

Method:

Broth:  Heat a large pot over medium heat .Add curry paste and fry until fragrant. Pour in coconut milk and stock. Add fish sauce, soy sauce, and sesame oil. Stir in miso paste if using. Simmer gently while preparing other elements.

Jammy Eggs: Boil eggs for exactly 6.5 minutes. Plunge into ice water. Peel and halve when cool.

Noodles: Cook according to package instructions. Reserve a small portion for crisping. Deep fry reserved portion until crispy. Drain remaining noodles and divide among bowls.

Tempura Prawns: Mix tempura batter with cold water until just combined. Heat oil to 180°C . Dip prawns in batter. Fry until golden and crispy (2-3 minutes). Drain on kitchen paper

Vegetables: Blanch greens in simmering water until just tender. Drain and refresh in cold water if using leafy greens. I love edamame.

Assembly: Place cooked noodles in bowls. Pour over hot curry broth. Arrange tempura prawns on top. Add blanched greens. Place halved jammy egg.

Garnish with:

• Crispy fried noodles

• Fresh coriander

• Sliced red chilli

• Crispy onions

• Squeeze of fresh lime