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Prawn & coconut noodle soup
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Serves: 4
20 No.1 Raw Headless Madagascan Tiger Prawns (from the fish service counter)
30g fresh root ginger, roughly chopped
2 echalion shallots, roughly chopped
2 lemongrass stalks, finely sliced
2 red chillies, 1 deseeded
1 tbsp vegetable oil
2 tbsp fish sauce
60g tamarind paste
400ml can coconut milk
200g folded rice noodles
½ x 25g pack Thai basil, leaves picked
1 Shell the prawns (leaving the tails on, if liked) and put the shells in a pan to make the stock. Cover with 1 litre cold water, bring to a simmer and cook for 30 minutes. While the shells are cooking, devein the prawns and rinse them carefully; cover and chill until needed.
2 Meanwhile, put the ginger, shallots and lemongrass in the small bowl of a food processor. Roughly chop 1½ chillies and add to the processor (reserve the rest). Whizz with 2 tbsp water to a rough paste. Heat the oil in a large, heavy-based pan then add the paste. Cook, stirring regularly, for 5-7 minutes until fragrant. Add the fish sauce, tamarind and coconut milk to the pan and simmer gently.
3 When the shell stock is ready, strain and then discard the shells. Add the liquid to the coconut milk pan; bring back to a simmer. Cook the noodles according to pack instructions. Drain and rinse in cold water, then divide between bowls. Add the prawns to the soup and cook for 3-4 minutes until fully pink and cooked through. Ladle the soup over the noodles, slice the reserved chilli and scatter over the soup along with the Thai basil leaves.
Typical values per serving:
Energy |
2273kJ 542kcals |
---|---|
Fat | 23g |
Saturated Fat | 16g |
Carbohydrate | 50g |
Sugars | 7.7g |
Protein | 33g |
Salt | 4.8g |
Fibre | 2.8g |
This recipe was first published in Wed Jan 19 12:16:39 GMT 2022.
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