Thai Style Prawn (Shrimp) and Avocado Noodle Bowls! Prawns (or Shrimp) pan-fried to crispy perfection in a Thai flavoured Coconut broth with a hint of Lemongrass, Coriander and Kaffir leaves, all sitting on a bed of noodles had me at Thai. But then, adding chopped Avocado on top? Far.out!
Is it just me, or is this thing with prawns absolutely amazing? No, it’s not just me. This bowl came with so much flavour, kinda like a Thai restaurant right at home without having to go anywhere type of thing.
I never thought a soup could come jam-packed with so much good stuff until I began throwing things into the pan like Jackie Chan on ‘roids.
I don’t know if you guys every experience watching cooking show after cooking show, watching Chefs from all over the world chop things up with their eyes closed and set their pans on fire. Basically, I wanted to set my pan on fire, but when it came down to it, I scared myself so hard I wanted to run to an extinguisher.
Anyway, after watching all of those shows my stomach suddenly started erupting with a bunch of strange noises, angry that I hadn’t supplied it with my usual egg bruschetta’s.
So, off I went with so much inspiration of chopping and fire and british accents.
And when I finished…I was pretty prouda myself. Because this was damn good.
It’s fair to say I cleared the fridge for this. Probably scared the neighbours with the smoke alarm…but eventually I managed to not set the house on fire, and come up with a Thai style bowl of craziness adding my 2 cents in, because as foodies go, it’s like a ‘thing’ we have to do.
Change. Create. Taste. Burn your tongue. Smack yourself in the head because-it’s-so-good.
And finally, eat the whole damn pot-full. Because bowls are for babies.
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- 500 g raw frozen prawns , no shells and deveined, defrosted
- 1 tablespoon coconut oil
- 2 cups water with 1 tablespoon vegetable stock powder (or 2 cups any stock)
- 2 cups reduced-fat (light) coconut milk
- 2 baby bok toy cabbage bunches , cut into quarters
- 2 spring onions , sliced
- 4 Kaffir lime leaves
- 1 lemongrass stalk , outer layer peeled and stalk halved
- 2 garlic cloves , finely chopped
- 1/2 cup of coriander leaves
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 x 200g | 7.5oz packet ready-prepared rice vermicelli
- 1 avocado , chopped
- lime wedges to serve
- 1/2 teaspoon crushed red chilli flakes (optional)
In a large pan/skillet, pan-fry prawns in the coconut oil until they change in colour and just cooked through. Remove from pan and set aside.
In the same pan, bring the stock and coconut milk to boil; lower heat and reduce to a simmer. Add the bok choy with the spring onions, kaffir leaves, lemongrass and garlic. Cook for a couple of minutes until the bok choy has wilted. Stir through the soy sauce, fish sauce and coriander. Divide the prepared vermicelli between 4 bowls and pour over the soup. Scatter the avocado and coriander over the top and season with lime juice. Sprinkle with chilli flakes (optional).
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