Recipe

Thai Prawn Noodle Soup Recipe

Add Step-by-Step Photos	Katerina / All my dishes 1 year, 10 months ago This is another fab thing to do with leftover chicken stock, don't use store bought or it will overpower the other flavours (or at least use more water.) This is really quick and spicy and major comfort food. Prep:10m Cook:30m Servings:4	Katerina
	prawn soup noodle thai

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Ingredients

3C chicken stock, try my homemade recipe.

2c water

3 stalks of lemongrass

3T fish stock, vietnamese or thai

10-12 kaffir lime leaves

1T canola oil

3 cloves garlic, minced

a thumb-sized piece of ginger, minced (about as much as the garlic when said and done.)

1 large shallot, finely diced

1/2t crushed thai chillies

20 raw prawns

1/4 package of rice stick noodles

2 limes, 1 1/2 juiced and 1/2 into wedges for garnish

1 handful of cilantro leaves only

Directions

Bring to a simmer the water, chicken stock, fish sauce, lime leaves and lemon grass(bruised) . Allow it to simmer for at least 20 minutes.

In a pot large enough to accommodate the stock sweat the shallots, garlic, ginger and chillies until shallot is translucent - about 5 minutes. Don't let the garlic brown!

Strain the broth into the pot with the garlic and etc. Bring to a boil.

Ideally you want to cook the noodles and prawns so they finish at the same time. In my case the noodles were about 6 minutes. So I cooked the noodles for 4 minutes, turned it down to a simmer and added the prawns which take about 2 minutes.

When prawns and noodles are done take the soup off the heat. Stir in lime juice. Taste for salt, depending on your fish sauce you may need to add some.

Ladle soup into bowls garnish with a healthy amount of cilantro and a lime wedge.

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