Prawn Soup with Noodles and Lemongrass

This prawn soup recipe is a combination of rice noodles, prawn broth and lemongrass. Serves 4.

Ingredients

• 2 lb of medium prawns
• 2 stems of lemongrass, sliced
• 2 lime leaves, finely sliced
• 2 garlic cloves, chopped
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of coriander, chopped
• 2 large red chillies, seeded and sliced
• 4 cups of fish stock
• 8 oz of fine rice noodles
• 6 spring onions, sliced
• 1 tablespoon of thai fish sauce
• 2-3 tablespoons of lime juice
• 2 cups of bean sprouts
• salt and pepper to taste
• 1/3 cup of coriander leaves

Cooking Instructions

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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