I made the soup the other night and it was yummy!
For the broth:
3 cups of good chicken broth
3 bruised lemongrass stalks
Half an onion
2 cloves of smashed garlic
1/4 to 1/2 teaspoon red-pepper flakes
1 package Pad Thai rice noodle – cook according to your taste and rinse in cold water – set aside.
For the base:
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger (galangal is best)
1/2 pound (3 to 4 medium) carrots, peeled, halved lengthwise, and thinly sliced
½ lb zucchini cut into bit sized chunks
1 can (13.5 ounces) coconut milk
1 tablespoon gluten free cornstarch
1 pound large shrimp, peeled, deveined, and tails removed (save for broth)
1/4 cup freshly squeezed lime juice
TSP Fish sauce
4 green onion, thinly sliced
Handful basil & coriander (cilantro) – roughly chopped
chili oil - if you aren't serving kids
Tools: 2 pots, knives, cutting boards, colander, fine mesh strainer, stirring spoon
2. Peel your prawns, clean them and set aside
3. Make your broth - put all of the broth ingredients in a pot, bring to a boil and set to simmer for around 15-25 minutes (or as long as it takes you to do the rest of the stuff for the soup).
4. Make the soup
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, carrots and zucchini cook, stirring, until fragrant, about 3-5 minutes. Add, coconut milk, and your stock (use the fine mesh strainer to catch the veggies & spices while pouring in the liquid). In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Add shrimp; stir until shrimp are just pink, about 1 minute. Add fish sauce. Remove pot from heat and stir in lime juice.
Put a serve of noodle into a bowl (1.5 cups) and ladle soup over it. Garnish with green onion, basil & coriander. To add more heat add some chili oil at the end. But if you are serving to children - skip the chili oil.
Open a nice Tsingtao.