Thai-style tiger prawn rice noodle soup

Method

1. Place the vegetable stock in a saucepan and heat well until steaming.

2. Meanwhile, heat a wok over a high heat and add the groundnut oil. Swirl the wok around a little to distribute the oil and when it is smoking, add the garlic, ginger, lemongrass, chilli and shallot and stir-fry for less than a minute, just to release their aromas.

3. Add the tiger prawns and stir-fry for less than a minute, then add the button mushrooms and stir-fry with the prawns for less than a minute.

4. Slowly add the hot vegetable stock to the wok and immediately add the rice noodles.

5. Stir in the Thai fish sauce, lemon juice, palm sugar and pickled red chilli (if using) and bring to simmering point.

6. Just before serving, add the romaine lettuce, and the carrot, bean sprout and cabbage mix.

7. Ladle the noodle soup into large bowls, garnish with chopped coriander and serve immediately.

Comments                        add a comment

Be the first to add a comment...

Ingredients

800ml vegetable stock
2 tbsp groundnut oil
2 garlic cloves, finely chopped
1 tsp grated ginger
1 lemon grass stalk, finely sliced
1 medium red chilli, deseeded and roughly chopped
1 shallot, finely chopped
125g tiger prawns, peeled and de-veined
80g baby button mushrooms
150g vermicelli rice noodle
2 tbsp nam pla (Thai fish sauce)
1/2 lemon, juice only
1 tbsp Palm sugar
1 tsp chopped pickled chillies, (optional)
2 large romaine lettuce leaves, thickly sliced
80g carrot, bean sprout and cabbage mix
small handful Coriander, roughly chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!