Ingredients
Soup
- 300 grams coconut milk
- 750 grams water
- 2-3 tablespoons TM veggie stock concentrate
- 1-2 tablespoon TM red Thai curry paste
- 3 tablespoon fishsauce
- 1.5 Limes
- 200 grams Rice Vermicelli Noodles
- 150 grams fresh Mushrooms sliced
- 300 grams green prawns
- 3-4 Spring onions sliced
- 3-4 sprig Vietnamese mint leaves
- 3-4 sprig basil
- 2 fresh red chillis
- bean shoots
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine coconut milk, stock, water, curry paste, fish sauce and the juice of half a lime on reverse 100 degrees, speed 2 for 5 minutes.
Add shallots and prawns. Reverse 90 degrees speed 2 for 7 minutes.
Meanwhile add vermecelli to a bowl of boiled water for 2-3 minutes or until softened. Drain and rinse under cold water then add olive oil to avoid sticking.
Add mushrooms, Vietnamese mint and basil to soup and continue cooking on reverse 90 degrees, speed 2 for 3 minutes.
Prepare bowls with a handful of noodles, a handful of been shoots and topped with soup and chopped chilli. Serve with a wedge of lime.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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