Thai Noodle Soup with Prawns ( Gluten-Free, Dairy-Free)
GLUTEN FREE II DAIRY FREE II NUT FREE II SOY FREE II SESAME FREE II EGG FREE
Are you looking for a tasty gluten-free meal that is quick and easy to prepare? My Thai prawn noodle soup is the perfect solution! This dish is not only packed with healthy ingredients, but it's also bursting with flavours that will excite your taste buds.
The soup's vibrant colours and aromatic spices make it a treat for both the eyes and the palate. Indulge in a bowl of this aromatic Thai prawn and noodle soup, which is gluten-free and healthy, and satisfy your craving for something delicious and nutritious.
Notes on ingredients
Stock
In the recipe, it says to use chicken stock. However, I decided to use vegetable stock instead, as shown in the picture below. I chose it because it doesn't contain yeast, and I'm intolerant to this ingredient. It's frustrating to find that many packaged foods contain yeast, especially if you have food allergies or intolerances. If you don't like vegetable stock, you can try using fish stock instead.
Prawns
If you are preparing your prawns, remember to remove the intestinal tract, which is the blue membrane at the prawn's underside. Please take a look at this video to remove it properly.
Noodles
I used brown rice vermicelli noodles as I don’t eat gluten, but you can really use any noodle you like. If you use the vermicelli type, they literally need 2 minutes of cooking and are gluten-free.
Ingredients
FAQ’s
What type of prawns are used in Thai Noodle Soup with Prawns? It is specifically made using tiger prawns, known for their large size and sweet flavour. These prawns are usually peeled and deveined before adding them to the soup, ensuring a hassle-free dining experience. The shells and heads of the prawns are used to make the flavoursome broth.
Is this Thai Noodle Soup with Tiger Prawns spicy? The level of spiciness in Thai Noodle Soup with Tiger Prawns can vary depending on personal preference and the recipe used. Traditional Thai cuisine often incorporates a certain level of heat, but it is possible to adjust the spiciness according to individual taste by adding or reducing the amount of chilli peppers or chilli paste.
Are there any gluten-free options for Thai Noodle Soup with Tiger Prawns? Absolutely! Thai Noodle Soup with Tiger Prawns can be made gluten-free by using gluten-free rice noodles or other options. Additionally, it is important to carefully check the labels of any pre-made ingredients, such as sauces or broths, to ensure they are free from gluten-containing additives.
Can I add additional ingredients to Thai Noodle Soup with Tiger Prawns? Certainly! Thai Noodle Soup with Tiger Prawns is a versatile dish that can be customized to suit individual preferences. You can add extra vegetables like carrots, mushrooms, or bell peppers for more variety. Fresh herbs such as coriander, Thai basil, or mint can also be added to enhance the soup's flavour profile.
Is Thai Noodle Soup with Tiger Prawns a complete meal? Yes, Thai Noodle Soup with Tiger Prawns can be enjoyed as a complete and satisfying meal on its own. It contains a balance of carbohydrates, proteins, and vegetables, making it a wholesome and nourishing option. However, it can also be served alongside other Thai dishes or appetizers if desired.
Can Thai Noodle Soup with Tiger Prawns be reheated? Yes, Thai Noodle Soup with Tiger Prawns can be reheated. However, it is important to note that seafood, including tiger prawns, can become overcooked and lose their texture when reheated too long. It is recommended to reheat the soup gently on a stovetop or in a microwave, not overcooking the prawns.
How should Thai Noodle Soup with Tiger Prawns be stored? Leftover Thai Noodle Soup with Tiger Prawns should be stored in an airtight container in the refrigerator The soup can be stored for up to 2-3 days, but it is best to consume it as soon as possible for optimal taste and freshness.
Tips
I highly recommend using fresh whole prawns for this recipe, as both the shells and heads are needed to create a delicious base that enhances the overall flavor of the dish.
If you prefer a creamier type of soup, then add a tin of coconut milk to the soup.
Serves 2 - 40 minutes cooking time
Step by step
Recipe
1 stalk lemongrass crushed
1.5 pints chicken/vegetable/fish stock ( GF if required )
1 birds eye chilli
thumb sized root ginger or galangal
2 kaffir lime leaves torn
3 cloves garlic
2 tomatoes quartered
125g mushrooms
1 onion roughly sliced
1 lime
1 tbsp fish sauce ( GF if required)
1 tbsp honey
12 tiger prawns (shell on)
50g brown rice vermicilli noodles cooked
50 g stir fried vegetables ( you can buy this in packets at the supermarket)
Method
Prepare the prawns ( see demo video above) and add the shells and the first 7 ingredients to a saucepan and boil rapidly for 15 minutes.
Strain the broth and return the cooking liquor to the pan and then add mushrooms and onions for 15 minutes till soft.
While the broth is still hot, add the prawns and leave to cook for 5 minutes on a low simmer.
To finish, add the raw, stir-fried veggies ( slice them thinner if they are big and chunky)add the juice of the lime, honey, fish sauce and noodles, and garnish with fresh coriander and spring onions.
Variations
This soup can be tweaked by using different vegetables, feel free to add meat like chicken to this recipe too, you could add coconut milk to this broth if you prefer a creamier soup, and add more or less ginger or chilli to suit your taste buds.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
