Hot and sour prawn noodle soup
- October 2009
- 1 litre chicken stock, hot
- 2 large red chillies, deseeded and halved, plus extra, sliced, to garnish
- 5cm piece fresh ginger, sliced
- 2 kaffir lime leaves (optional)
- 3 tbsp fish sauce
- 2 lemongrass stalks, bruised
- Juice of 1 lime, plus lime wedges, to garnish
- 1 tbsp caster sugar
- 125g shiitake or oyster mushrooms, sliced
- 250g large raw prawns, peeled
- 2 pak choi, chopped
- 200g flat rice noodles
- Toasted sesame seeds, to garnish
- Put the stock, halved chillies, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil. Cover, simmer for 4 minutes, then strain into a clean pan.
- Add the mushrooms and prawns and cook for 2-3 minutes until the prawns turn pink. Add the pak choi, and leave to wilt for 1 minute.
- Cook the noodles according to the packet instructions and divide among 4 bowls. Ladle the soup over the noodles, garnish with sesame seeds, red chilli and lime wedges, and serve.
Instead of prawns, use 300g leftover cooked chicken, cut into bite-size pieces, or make it veggie by using hot vegetable stock and tofu.
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