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Prawn Soup with Noodles and Lemongrass
his prawn soup recipe is a combination of rice noodles, prawn broth and lemongrass. Serves 4.
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Ingredients
For 4 people (
)
- 2 pound medium prawns
- 2 stems of lemon grass,sliced
- 2 lime leaves,finely sliced
- 1 teaspoon fresh ginger, grated
- 2 tablespoon coriander,chooped
- 2 large chillies,seeded and sliced
- 4 cups fish stock
- 8 ounce fine rice noodles
- 6 spring onions,sliced
- 1 tablespoon thai fish sauce
- 2 cups bean sprout
- 1 salt and pepper to taste
- 0.33 cups coriander leaves
Directions
- Peel and devein the prawns, leaving the tails intact. Set aside.
- Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.
- Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.
- Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.
- Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.
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