Tom Yum Prawns & Rice Noodles with Kai Lan & Thai Basil
Tom yum is best known for its hot and sour qualities. To make the distinctive paste, aromatics like chillies, galangal and makrut lime leaves are crushed together and then fried. In this recipe you will use a tom yum paste but temper its spice with the smooth richness of coconut milk. Finished with a little Thai basil and peanuts, this recipe is yum… ;-)
Ingredients
- 240 g of Prawns (peeled, tail off)
- 150 g of Rice Noodles (Pad Thai)
- 1 160g Pack of Coconut Milk
- 1⁄3 Cup of Peanuts (chopped)
- 2 of Garlic Clove
- 1⁄2 Bunch of Kai Lan
- 1 Small Bunch of Thai Basil
- 2 Tbsp of Tom Yum Paste
- 1 of Ginger
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Get startedStep-by-step instructions
Prepare Ingredients:
Peel and mince the garlic and ginger. Trim off the ends of the Kai Lan stems; roughly chop the leaves. Pick the basil leaves; discarding stems.
Cook Aromatics:
In a large pan, heat 2 tsp of oil on medium until hot. Add the garlic and ginger. Cook, stirring occasionally, 30 seconds-1 minute or until softened and fragrant. Carefully add the tom yum paste. Cook, stirring frequently, 30 seconds-1 minute or until toasted and fragrant.
Add Vegetables:
Add the Kai Lan, half the basil and 50 mls of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 3-5 minutes or until the Kai Lan has wilted.
Cook Rice Noodles:
While the vegetables cook, bring water to a boil in the kettle. Place rice noodles in a large bowl and pour over boiling water. Stir to loosen noodles. Allow noodles to soak until tender, about 10 minutes. Shake while draining to help separate the strands.
Finish Tom Yum:
Add the prawns and coconut milk to the pan. Cook, stirring frequently to coat the prawns in sauce, 3-4 minutes or until the prawns are cooked through. Transfer the noodles to the pan and heat through for about 30 seconds. Remove from heat.
You Plate It:
Divide between bowls. Garnish with the peanuts, and remaining basil. Enjoy!
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