Thai soup

40 minutes

28 minutes

2 servings


aromatic paste
2 tbsp. (30 ml) ginger
4 garlic cloves
½ cup (125 ml) cilantro stems
2 green onions, in large chunks
2 jalapenos, sliced
1 tbsp. (15 ml) fennel seeds
1 tbsp. (15 ml) coriander seeds
1 tbsp. (15 ml) ground turmeric
2 tbsp. (30 ml) Signé Caméline roasted camelina seeds
1 tbsp. (15 ml) Signé Caméline roasted camelina oil
1 tbsp. (15 ml) Signé Caméline camelina honey

1 can of coconut milk
2 cups (500 ml) broth of your choice
1 red bell pepper, julienned
300g raw prawns, your choice
2 cups (500 ml) bean sprouts
1 cup (250 ml) broccolini (or broccoli) sticks
10 fresh coriander leaves
2 limes (juice only)
2 cups (500 ml) rice vermicelli, cooked

  1. Put all the ingredients for the aromatic paste in the food processor. Add 2 tbsp. (30 ml) water and season with S&P. Puree until smooth.
  2. In a pot over medium heat sprayed with oil, put the aromatic paste. Cook for 3 minutes, stirring regularly.
  3. Add the coconut milk and broth to the cauldron. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
  4. In a large sieve, put the shrimp and vegetables. Season with salt and pepper.
  5. Steam the soup cauldron for 5 minutes.
  6.  At the end of cooking, add the lime juice to the cauldron and adjust the seasoning with salt and pepper, if necessary.
  7. Garnish two bowls with the rice noodles, vegetables and shrimp. Then add the broth and coriander leaves.

Roasted camelina seeds will help thicken the soup and give a creamy texture to the broth, in addition to giving us an incredible flavor punch.

Recipe credit Le fit cook