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    Home » Thermomix

    Thermomix: Thai prawn noodle soup / Sopa tailandesa de camarones y tallarines (recipe/receta)

    Published: Nov 20, 2013 · Modified: Mar 31, 2025 by Maria Bravo · This post may contain affiliate links · 1 Comment

    Delicious soup with Thai flavours, prawns and noodles

    It is no secret that I love noodles. I also adore seafood. I am a huge fan of coriander. And at this time of the year, in the cold British winter, I could survive on soups... The other day I had in mind a very specific flavour that had to have all of the above and I came across a Nigel Slater recipe, I read it and filed it away in my brain. Here is the result: an easy peasy Thermomix recipe to make a delicious Thai Prawn Noodle Soup.

    A few days later I decided to be extremely organised (for me) and wrote down how I would go about achieving the flavour I wanted with the Thermomix. The result was better than I anticipated and it proved one thing, even when I have it all written down and quite clear in my head: I still can't follow a recipe to save my life.

    The result was absolutely delicious and the colours just amazing.

    This recipe uses prawns but I bet it would be just as gorgeous with salmon, white fish or even chicken. But also without any seafood or meat additions at all as the flavour is lovely and strong.

    Make sure you join my Thermo Cooking UK with Feisty Tapas Facebook group.

    Thermomix Thai prawn noodle soup
    Ready in about 25 minutes

    Ingredients

    3 cm piece of fresh ginger (more or less)
    1 red chilli, deseeded (unless you like it really really hot)
    1 stalk of lemongrass (here is another recipe that uses lemongrass, a green curry)
    2 garlic cloves
    1 handful fresh coriander

    5 g olive oil

    ¼ teaspoon turmeric (that is one quarter)

    120 g cold water

    1 teaspoon vegetable stock powder (I just used the usual Bouillon one I have in the cupboard, one day I will get round to doing Thermie stock) or my vegetable stock paste concentrate

    100 g rice noodles, I used fresh (that's all I had, you may need to add more if you want a thicker soup)

    400 g tin of coconut milk

    Half a lime

    2 handfuls of raw peeled king prawns (you can used previously cooked prawns if you can't find raw)

    1 teaspoon fish sauce

    Method

    1. Place the ginger, chilli, lemongrass, garlic and coriander in the Thermomix bowl and chop: 10 seconds, speed 7.

    2. Use a spatula to lower down any bits that may have climbed up the walls of the bowl. Add the 5 g olive oil and chop another 5 seconds, speed 7.

    3. Add the one quarter teaspoon of turmeric and about 120 g cold water and the teaspoon of vegetable stock: 7 minutes, Varoma, speed 1.

    4. If you are not using fresh noodles and they need preparing, this is the moment to do it, follow packet instructions.

    5. Add the coconut milk then fill the tin with a bit of water, swirl it around to make sure you catch all the milk then fill it up and pour enough water in the bowl to cover the whole blade unit (including the top): 7 minutes, Varoma, speed 1. While it's doing that, juice the half lime into the measuring cup, this way any bits that shoot away will fall in the lid and go down anyway, empty it into the bowl while the Thermomix is running.

    6. Add the prawns and fish sauce (I had planned on adding the noodles here too but I forgot): 3 minutes, Varoma, reverse, soft speed.

    7. Add the noodles: 3 minutes, Varoma, reverse, soft speed.

    [kofi]

    *En español*

    Los inviernos británicos son duros, y lo digo yo que soy gallega. La humedad cala los huesos y cuando hace sol el frío corta la respiración. Y lo digo muerta de frío en otoño.

    Yo soy muy sopera, me van las sopas de fideos, las cremas de verduras, la sopa de puerro y patata de mi marido (un día os cuento la receta) y, desde hace unos años, me van los platos picantes (yo creo que fue culpa del embarazo).

    A esta sopa tailandesa se le pueden rebajar el picante, basta con que el chile o guindilla sea más bien pequeño y que le quiteis las semillas.

    Yo os digo camarones pero es que el marisco británico deja mucho que desear (repito, soy gallega), así que utilizad lo que os apetezca, tengais a mano o simplemente esté de oferta en el mercado. Yo creo que quedaría riquísima también con salmón troceado o hasta pollo.

    Sopa tailandesa de camarones en la Thermomix


    Ingredientes

    Feisty Tapas: Thermomix recipe - Thai Prawn noodle soup / Receta - Sopa tailandesa de camarones y tallarines

    Jengibre fresco, una pieza de unos 3 cm
    1 guindilla roja, sin semilla (a no ser que apetezca muy picante)
    1 ramita de lemon grass (hierba limón, y para que aprovecheis el resto aquí teneis un curry riquísimo)
    2 dientes de ajo
    1 buen puñado de cilantro fresco

    5 g aceite de oliva

    ¼ de cucharilla de cúrcuma

    120 g agua fría, tal cual sale del grifo

    1 cucharadita de caldo de verduras en polvo (o un poquito de lo que tengais en casa)

    100 g tallarines de arroz, yo los usé frescos (100 g es lo que tenía en casa, si apetece una sopa más espesa añadid más)

    400 g de leche de coco en lata

    Media lima

    2 puñados de camarones crudos pelados

    1 cucharadita de salsa de pescado o nam pla

    Method

    1. Pon el jengibre, la guindilla, el lemon grass, el ajo y el cilantro en el vaso: 10 segundos, velocidad 7.

    2. Con una espátula baja lo que haya subido por las paredes, añade los 5 g de aceite de oliva: 5 segundos, velocidad 7.

    3. Añade el cuarto de cucharadita de cúrcuma (es decir un par de pizcas y un poquito más para que dé suerte) y unos 120 g de agua y una cucharilla de caldo de verduras en polvo: 7 minutos, Varoma, velocidad 1.

    4. Si vas a utilizar tallarines que necesiten preparación, este es el momento de leer las instrucciones y seguirlas para tenerlos listos.

    5. Añade la leche de coco y llena la lata con un poco de agua, dale unas vueltitas para aprovechar todos los restos de leche y verterla en el vaso, cubriendo la cuchilla entera (la parte de arriba incluida): 7 minutos, Varoma, velocidad 1. Prepara el zumo de la media lima, yo la exprimo con la mano directamente al cubilete colocado en la tapa de la Thermomix, así si sale el líquido disparado cae a la tapa y de ahí al interior del vaso y no perdemos sabor.

    6. Añade los camarones (yo iba a poner los tallarines a la vez pero se me olvidó y aún así quedó bien): 3 minutos, Varoma, giro a la izquierda, velocidad cuchara.

    7. Añade los tallarines: 3 minutos, Varoma, giro a la izquierda, velocidad cuchara.

    Si la preparais, mandadme fotos o etiquetadme y contadme los resultados y
    cómo habeis adaptado vosotros esta receta. Ya sabeis que
    me teneis en Facebook, en Twitter y en Instagram.

    Feisty Tapas: Thermomix recipe - Thai Prawn noodle soup / Receta - Sopa tailandesa de camarones y tallarines

     

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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

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    Comments

    1. Chris says

      November 03, 2019 at 3:49 pm

      This looks delicious! I must try this!

      Reply

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