Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. This Prawn Kare Lomen is amazing! Packed with fresh flavours, it is definitely a dinnertime treat!
This is a copy cat recipe. Years ago, pre-kids, pre-australis and pre-responsibilities (and pre bear hugs and giggles with my two favourite boys!) I lived in a city apartment in Nottingham. It was a beautiful old building with views over Nottingham Park. We were on the top floor and there was no lift, so by the time you got to home you were pretty shattered!!! Which has nothing to do with the story at all 😉 but I thought I’d share.
Whilst we were living in Nottingham a Wagamamas opened in the city. It was one of my favourite last minute “Oh let’s go out for dinner” restaurants. I have pretty much tried everything on their menu!!! I loved their big noodle bowls, steamed edamame and duck gyros. Ooooh and the katsu curry! AND the Yaki Udon, in fact everything I tried I loved!
But Kare Lomen was one of my favourites, although I always had to make sure I wasn’t wearing a white top!!! Yellow splatters were a given when I ate kare lomen. It is a coconut based soup with a wonderful curry flavour. A great mixture of flavours that takes a little bit of so many of the curry dishes I love. I have never seen it on any other menu, so really not sure how authentically Japanese it is! But I can tell you it is delicious.
In wagamamas you could have the kare lomen with prawns or chicken. Both are good, but I share an awful lot of chicken dishes so I thought today I would make it with prawns. It is also delicious topped with roasted pumpkin if you are serving vegetarians.
I use my thai curry paste as a basis for this dish, I am certain that isn’t how they do it in the restaurant but it works for me and as I always have it in the fridge it makes this a pretty quick dinner. The garlic, ginger, chilli and lemongrass are all ready to go in easy spoonful format 😉
Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!
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- 2 tbsp Thai Red Curry Paste
- 1 garlic clove
- 1 tsp turmeric
- 2 tsp curry powder
- 500 ml (2 cups) fish or vegetable stock
- 1 can of coconut milk (400g/13oz)
- 1/2 a cucumber
- 16 raw tail on prawns
- knob of butter
- 2 tsp garam masala powder
- pinch of salt
- pinch of white pepper
- 250 g dried ramen/somen noodles
- two handfuls of beansprouts
- 1 lime
- a bunch of fresh coriander
Place the curry paste into a cold deep sided frying pan (Or sauté pan)
Turn the heat to low and gently heat the paste.
Crush in the garlic into the paste.
Stir in the tumeric and curry powder then add the stock, coconut milk and bring to a simmer.
Place on a very low heat whilst you prepare the rest of the dish.
Use a mandoline/julienne peeler or a sharp knife to cut the cumber into matchsticks.
De-vien the prawns.
Place a frying pan over a medium heat, add the butter and garam masala.
Then toss the prawns in the mixture and cook for 2-3 minutes until just cooked.
Remove from the heat and season with salt and white pepper.
Place the noodles into the coconut broth and cook as per the packet.
Divide the noodles and soup between 4 bowls.
Then top each bowl with some beansprouts, shredded cucumber and spiced prawns.
Serve with lime wedges and plenty of fresh coriander.