Hot And Sour Prawn Noodle Soup
|Prawns in their shells||1 Pound, defrosted if frozen (500 Gram, Raw Large Variety)|
|Sunflower oil||1 Tablespoon|
|Spring onions||2 , roughly chopped|
|Fresh ginger root piece||1 Inch, peeled and chopped|
|Red chilies/Green chili||1 Small, deseeded and finely chopped|
|Kaffir lime leaves/Rind from 1 lime||2 , cut into strips|
|Lemon grass stalks/1 tablespoon dried chopped lemon grass, soaked in hot water to cover for 30 minutes||2 , bruised and chopped into 1 inch pieces|
|Chicken stock||2 Pint (1.2 Liters)|
|Lime juice||4 Tablespoon|
|Fine egg noodles/Fine rice noodles||3 Ounce (75 Gram)|
|Oyster mushrooms||4 Ounce (125 Gram, Small Sized)|
|Spring onions||2 , cut into thin strips (For Garnish)|
|Coriander sprig||1 (For Garnish, Fresh)|
1. Peel and devein the prawns, reserving the shells. Rinse the prawns and set aside.
2. Heat the oil in a large saucepan, add the chopped spring onions, ginger and chilli and cook gently, without colouring, for 5 minutes. Add the reserved prawn shells and cook for 3 minutes, then add the lime leaves or rind, lemon grass (if using dried lemon grass, add it with its soaking liquid), stock and 2 tablespoons lime juice. Bring to the boil, then lower the heat and simmer gently for 20 minutes.
3. Meanwhile, cook the noodles according to the packet instructions, drain and set aside.
4. Strain the stock through a fine sieve into a clean pan. Taste and add more lime juice if required. Bring back to the boil, then lower the heat, add the prawns and cook for about 2 minutes, or until opaque. Add the mushrooms and cook for 1-2 minutes, or until just soft. Add the noodles and heat through.