Prawn Kare Lomen
Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
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- 2 tbsp Thai Red Curry Paste
- 1 garlic clove
- 1 tsp turmeric
- 2 tsp curry powder
- 2 cups fish or vegetable stock
- 1 can of coconut milk (400g/13oz)
- 1/2 a cucumber
- 16 raw tail on prawns
- 1 tbsp butter
- 2 tsp garam masala powder
- pinch of salt
- pinch of white pepper
- 9 oz 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 turmeric 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.