Thai Noodle Soup with Tiger Prawns

Thai Noodle Soup with Tiger Prawns
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 250ml chicken or vegetable stock
  • 400ml coconut milk
  • ½ stick lemongrass, stem removed - finely chopped
  • 40g ginger, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 80g baby spring greens, spine removed - finely shredded
  • 1 mild red chilli pepper, deseeded - finely sliced
  • 2 teaspoons of lime juice
  • 1 – 1 ½ teaspoons fish sauce depending on taste
  • 150g pre-cooked fine rice noodles
  • 115g cooked and peeled tiger prawns
  • Small handful of fresh coriander

  • Method

  • 1
    Warm the casserole dishes in a low temperature oven or by filling with boiling water.Place the stock, coconut milk, lemongrass, ginger and garlic into a saucepan and bring to a simmer.
  • 2
    Add the finely shredded greens, chilli, lime juice and fish sauce to taste. Cook for 2-3 minutes.
  • 3
    Stir in the cooked noodles and prawns, heat through to piping hot.
  • 4
    Divide the soup between the warmed petite casseroles.
  • 5
    Finish with some picked coriander leaves.
  • 6
    Cook's Notes
  • 7
    For a milder heat soup, add only half a chilli.
  • 8
    Use fish sauce sparingly as it is made from anchovy and is quite salty.
  • 9
    Dried noodles can also be used, reconstitute as per pack instructions and used cooked weight.