Gluten-free recipe: Thai prawn & coconut soup
Nothing beats Thai flavours. The tang of lemon grass, the fire of ginger, the spicy tingle of chilli. Throw in some pingingly zingy lime, garlic’s robust kick, fresher-than-fresh coriander and an exotic coconut hug – you’ve got yourself a party. Luckily for us, gluten-free Thai recipes are plentiful. Gluten-free Thai curry, gluten-free Thai soup, gluten-free Thai salad – the options are endless.
Until recently, I’d only ever whipped up the same gluten-free Thai green curry recipe. Then I was given Itsu 20-Minute Suppers as an extremely thoughtful gift from my lovely mama – she’d bought it for herself but then noticed just how many gluten-free recipes were in there.
I’m SO pleased she gave it to me because I’ve discovered just how easy it really is to make knock-out dishes with Far Eastern flavours. You don’t even need any culinary finesse to make them and you’ll make dinner guests literally melt off their seats with utter shock – before secretly signing you up for Come Dine With Me the very next day.
The book is beautifully presented, with pages dedicated to types of gluten-free noodles and grains to adapt recipes to a gluten-free diet. High in nutrients and low in calories, the Far Eastern recipes range from low-carb salads to rice, noodle and soup dishes. Even if you’re not a gluten dodger, it’s worth buying. And I really did make it in 20 minutes – more than I can say for Jamie’s “15-minute” meals.
I’ll no doubt be whipping up all sorts now I have the basic ingredients in (totally got the Thai cooking bug) but in the meantime, here’s my adaptation of Itsu’s prawn and coconut soup. I say my adaptation, because Morrisons had no pak choi. If you can grab hold of some, feel free to change the leaves to their oriental master – but chard and spinach worked just fine for me. Oh, and it’s dairy-free too! Happy days.
Gluten-free Thai recipe: Coconut and prawn soup
1 tbsp groundnut oil or vegetable oil
1 hot red chilli, deseeded and chopped
1 garlic clove, chopped
small knob of fresh ginger, peeled and grated
1/2 lemon grass stalk, finely chopped
200ml coconut milk (half a can)
800ml ready-made fish stock (I used Knorr Fish Stock Cubes which are verified gluten-free)
1/4 tsp salt
Handful of chard and spinach
150g cooked peeled prawns
juice of 1 lime
10g bunch of coriander, chopped
1. Heat oil in a large saucepan before adding chilli, garlic, ginger and lemon grass. Fry for one minute on a medium-high heat until they start to change colour.
2. Pour in the coconut milk, fish stock and salt, then bring to the boil.
3. Once the stock is boiling, add the prawns and cook for two minutes.
4. Take pan off the heat and add the lime juice and coriander. Serve, slurp, and enjoy!