Blue Lagoon Thai Noodle Soup

Ingredients:

For the curry paste -

  • 2 tsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • ½ tsp - White peppercorns
  • 5-6 Chopped Green chillies
  • 15-20 Thai basil leaves
  • 2 tbsp - Sliced Lemongrass stems
  • 1 tbsp - Chopped Galangal
  • 2 tbsp - Chopped Garlic
  • 5-6 Kaffir lime leaves
  • 4 tbsp - Chopped Coriander stems or roots
  • 4 tbsp - Water
  • For the soup - 
  • 200g - Cleaned prawns
  • 100g - Rice stick noodles
  • 2 tbsp - Green curry paste
  • 1 cup - Coconut milk
  • 1 cup - Water
  • 2 Karma Kettle Blue Lagoon tea bags
  • 1 tbsp - Palm sugar
  • 1 tsp - Fish sauce
  • 2 tsp - Salt
  • 1/2 cup - Chopped vegetables of your choice
  • 100g - Tofu
  • 1 tbsp - Chopped chives
  • 1 Red chilli sliced
  • 1 tbsp - Coconut oil / Peanut oil
  • 1 tsp - Tamarind paste

Method:

For the curry paste -

  • In a pan, dry roast the coriander seeds, cumin seeds and white peppercorns for a few minutes. Let it cool completely.
  • Add all the ingredients and in a blender jar and grind it to a smooth paste. You can also use a mortar and pestle.
  • For the soup - 
  • Bring the water to a boil and add the Karma Kettle Blue Lagoon tea bags. Take the pan off heat, cover it and let the tea infuse for about 10-15 minutes.
  • Cook the rice stick noodles as per the instructions in the packet, drain the excess water and set the cooked noodles aside.
  • In a large pan, add the oil, the green curry paste and sauté it for a few minutes.
  • Add the chopped vegetables and prawns into the pan and cook it for 2-3 minutes.
  • Now add the coconut milk, brewed blue lagoon tea, fish sauce, salt, palm sugar and tamarind paste. 
  • Give it a stir and let this simmer for about 5 minutes. Take it off the heat.
  • Grill the tofu in a pan with some oil until the sides turn golden.
  • To serve the soup, add some cooked noodles into a bowl, pour the soup and add a few pieces of the grilled tofu.
  • Sprinkle some chives, a few pieces of sliced chillies and some fresh thai basil leaves.

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