Wednesday, 25 August 2010

The readers' choice

Thai prawn and coconut broth with noodles:-

Per person:
  • 1/4tsp coriander seeds
  • 1/4tsp cumin seeds
  • 1/4tsp turmeric powder
  • 1/2tsp garam masala
  • 5g desiccated coconut
  • 1 clove garlic
  • 1 medium chilli
  • 1 small piece of ginger
  • 3 medium plum tomatoes
  • 1 fish stock cube (or some good fish sauce)
  • 200ml coconut milk
  • 30ml lime juice
  • 100g large prawns
  • 40g rice noodles (dry weight)
Toast the seeds in a dry pan and grind them up with a pestle and mortar.  Heat the chopped tomatoes, chopped chilli, finely chopped ginger and garlic in a deep non-stick pan.  Once heated through, add the lime juice and heat until the tomatoes are soft.  Add the spices and fish stock cube/sauce and allow to infuse for 5 minutes.  Add the coconut milk and bring to a bubble before adding the prawns to heat through for a further 3-4 minutes.  While the prawns are heating through, make up the rice noodles as per instructions on the packet. (usually soak in boiling water for 4-5 minutes)  Drain and add the noodles to the stock, bring back to a bubble and serve.  This is a huge portion!  
Calories (kcal)408
Carbohydrate (g)55.9
Protein (g)21.5
Fat (g)11.9
Fibre (g)5.9
Alcohol (g)0.0
Fruit & Veg3.7

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