THAI SOUP NOODLES RECIPES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Steps:

• Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.
• Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
• Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.
• To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.
• To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns.