Apart from Indian food, Thai food is something everyone enjoys at our home. The beautiful fragrance of the herbs like Lemongrass, Thai basil, Kaffir lime etc along with an amazing combination of sweet, sour, spicy and salty! Whats not to like?
And when this is comes in the form of soups, it is just a big bowl of comfort and deliciousness! Noodle soups are something we enjoy having a lot in cold weather. It is so flavourful and comforting!
This Thai Noodle Soup has a blend of some aromatic Thai herbs and flavours and a tea of Blue pea flowers, lemongrass and kaffir lime. When I got to know about this amazing tea blend by Karma Kettle, I was so happy and I knew instantly that I wanted to use it in my soup, to enforce those amazing flavours!
Here is the recipe and ingredients for making this soup -
For the curry paste -
2 tsp - Coriander seeds
1 tsp - Cumin seeds
½ tsp - White peppercorns
5-6 Chopped Green chillies
15-20 Thai basil leaves
2 tbsp - Sliced Lemongrass stems
1 tbsp - Chopped Galangal
2 tbsp - Chopped Garlic
5-6 Kaffir lime leaves
4 tbsp - Chopped Coriander stems or roots
4 tbsp - Water
For the soup -
200g - Cleaned prawns
100g - Rice stick noodles
2 tbsp - Green curry paste
1 cup - Coconut milk
1 cup - Water
2 Karma Kettle Blue Lagoon tea bags
1 tbsp - Palm sugar
1/2 tbsp - Fish sauce
2 tsp - Salt
1/2 cup - Chopped vegetables of your choice
100g - Tofu
1 tbsp - Chopped chives
1 Red chilli sliced
1 tbsp - Coconut oil / Peanut oil
1 tsp - Tamarind paste
For the curry paste -
In a pan, dry roast the coriander seeds, cumin seeds and white peppercorns for a few minutes. Let it cool completely.
Add all the ingredients and in a blender jar and grind it to a smooth paste. You can also use a mortar and pestle.
For the soup -
Bring the water to a boil and add the Karma Kettle Blue Lagoon tea bags. Take the pan off heat, cover it and let the tea infuse for about 10-15 minutes.
Cook the rice stick noodles as per the instructions in the packet, drain the excess water and set the cooked noodles aside.
In a large pan, add the oil, the green curry paste and sauté it for a few minutes.
Add the chopped vegetables and prawns into the pan and cook it for 2-3 minutes.
Now add the coconut milk, brewed blue lagoon tea, fish sauce, salt, palm sugar and tamarind paste.
Give it a stir and let this simmer for about 5 minutes. Take it off the heat.
Grill the tofu in a pan with some oil until the sides turn golden.
To serve the soup, add some cooked noodles into a bowl, pour the soup and add a few pieces of the grilled tofu.
Sprinkle some chives, a few pieces of sliced chillies and some fresh Thai basil leaves.
The curry paste recipe above makes enough paste for 2-3 batches. You can store the extra curry paste in a glass freezer proof container. You can also freeze it into cubes and then store the cubes in a food grade zip lock bag in the freezer.
When you want to make the soup again or a Thai curry, take it out from the freezer, let it sit on the counter for a couple of hours and use it as per the recipe.
You can also use this curry paste to make Thai Green curry with seafood, chicken or veggies.
For the soup too, you can use boneless chicken pieces or keep it all vegetarian. For making it a chicken soup, take the same quantity of chicken (as the amount of prawns mentioned above).
For making it completely vegetarian, replace fish sauce with 1 tsp of soya sauce and add 1 more cup of chopped veggies of your choice.
You can also use coconut sugar or jaggery in place of palm sugar if you do not have some handy.