Recipe for gluten-free Thai soup

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This is a gluten-free Thai soup to make your taste buds tingle. Discover a combination of sweet, sour and heat – all in the one bowl. This is a fantastic gluten-free Thai soup that you can serve to the family and at parties. Serve the soup with Fria Sourdough Bread to help you mop up every last morsel.

2 portions

25 minutes

Ingredients

  • 150 g rice noodles
  • 200 g peeled prawns
  • 1-1.5 tbsp Thai green curry paste
  • 1 tbsp cooking oil
  • 1 green chilli
  • Zest of 1 lime
  • 400 g coconut milk
  • 1 tbsp sugar
  • 100 ml mangetout
  • 50 g fresh baby spinach

HOW TO MAKE IT

  • Cook the noodles.

  • Cut the chilli in half, remove the seeds and cut into thin strips. Zest the lime.

  • Heat the oil in a saucepan with a thick base. Stir in the curry paste, chilli and lime zest and fry for a minute or so.

  • Stir in the coconut milk and the sugar. Bring to the boil, add the mangetout and the spinach leaves. Stir in the prawns and heat through.

  • Transfer the noodles to a bowl and pour over the soup. Garnish, if liked, with some coriander leaves.