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Hot And Sour Prawn Noodle Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Prawn

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