Recipe: Fiery Prawn Noodle Soup
This will actually blow your pants off and if that's not enough to win this battle then I don't know what is.
- 2 sticks lemongrass
- 25 g root ginger
- 1 bunch fresh coriander
- 1 heaped tbsp brown sugar
- 250 g small shell on prawns
- 4 large shell on prawns
- 1 shallot
- 1 birds eye chilli
- 1 clove garlic
- 100 g vermicelli rice noodles
- 4 dried kaffir lime leaves
- 1 l water
- 2 limes
- 1 tbsp soy sauce
- 1 tbsp fish sauce
Make The Broth
Take the shells off of the large prawns whilst you boil the water in a kettle.
Place the shells into a hot saucepan with the smaller prawns and pour the litre of boiling water over the top.
Reheat to a boil in the pan, with a lid, and simmer for 5 minutes whilst you get everything else ready.
Re-fill the kettle and boil again for the noodles.
Prepare The Veg And Herbs
Bash the lemon grass.
Slice the chilli lengthwise, saving the seeds.
Peel the garlic, ginger and shallot and finely slice them all.
Rip off any stalks from the coriander and finely chop those.
Strain The Stock
Strain the stock from the pan through a sieve and into another pan to remove the shells and small prawns, keep the prawns for later.
Dump the lemon grass, chilli, shallot, garlic, ginger, lime leaves and coriander stalks into the stock, reheat to a boil and simmer for 5 minutes.
Add Noodles And Prawns
Pour more boiling water over the rice noodles in a large mixing bowl and leave to soak for 3 minutes, then drain them and divide the cooked noodles between your serving bowls.
Add the prawns to the pan of stock and stir.
Take the soup off the heat, then squeeze the juice of the limes in, add the brown sugar, soy and fish sauce.
Season And Serve
Check you’re happy with the seasoning… it should be hot, sour, salty and fragrant. Adjust sugar, lime, fish sauce and soy accordingly to taste.
Serve ladles of the broth over the noodles with a few prawns per portion and garnish with plenty of fresh coriander.
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