Prawn noodle soup
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Perk up your tastebuds with this spicy, fragrant broth, packed with powerful ingredients that each plays a starring role in creating a symphony of taste
Ingredients
Fish stock
3 cup(s), (750ml)
Fresh lemongrass
1 piece(s), chopped coarsely
Kaffir lime leaves
4 individual, torn
Fresh ginger
20 g, sliced
Fresh red chilli
2 whole, chopped coarsely
Fish sauce
1 tbs
Raw peeled prawns
600 g, deveined, tails intact
Cooked rice noodle
300 g, (preferably flat and fresh)
Canned bamboo shoots, rinsed and drained
140 g, (225g can)
Mushrooms
100 g, (shiitake), thickly sliced
Choy sum
250 g, (1 bunch), trimmed, cut into 5cm lengths
Green shallot(s)
3 individual, thinly sliced, diagonally
Instructions
1
Place 3 cups (750ml) water, stock, lemongrass, lime leaves, ginger, chilli and fish sauce in large saucepan. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced. Strain stock into a large saucepan. Discard solids.
2
Add prawns, noodles, bamboo, mushrooms and choy sum to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until noodles are tender and prawns are just cooked through. Serve soup topped with shallots.
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