Prawn and kimchi soup

5
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

egg(s)

4 medium

green prawns

600 g, peeled, deveined, tails intact, reserve heads

Kimchi

200 g, coarsley chopped (see tip)

fresh egg noodles

440 g, thin

Gai lan

300 g, coarsely chopped

green shallot(s)

2 individual, thinly sliced diagonally, to serve

Instructions

  1. Bring a large saucepan of water to the boil over high heat. Using a slotted spoon, gently add eggs and cook for 5–6 minutes for soft-boiled or until cooked to your liking. Drain and set aside.
  2. Place prawn heads in same pan with 2 litres (8 cups) water. Bring to the boil over high heat. Reduce heat and simmer, covered, for 10 minutes. Using a slotted spoon, remove heads from stock and discard.
  3. Add kimchi, prawns and noodles to stock mixture and cook, uncovered, for 3 minutes or until prawns are just cooked through and noodles are tender.
  4. Add gai lan and cook for 30 seconds or until just tender. Serve topped with egg and sprinkled with shallots.

Notes

TIP: Kimchi is a spicy fermented Korean vegetable condiment, often made with cabbage and lots of chilli. It can be found in the Asian aisle of major supermarkets or Asian grocery stores. If unavailable you can use shredded wombok (Chinese cabbage) and a little chilli paste.

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