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 Blue Lagoon tea bag
- 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.
