Pork and prawn noodle soup
- February 2010
- Serves 4
- Takes 20 minutes to make, 35 minutes to cook
Noodles are complex carbohydrates that are low in fat and most also also have a low glycaemic index (GI). The addition of pork and prawns to this noodle soup make it a tasty and filling meal.
- 16.4g (4.3g saturated)
- 47.2g (5.4g sugars)
- 275g large, raw unpeeled prawns
- 4 tsp vegetable oil
- 150g shallots, roughly chopped
- 4 garlic cloves, finely chopped
- 1 tbsp sambal oelek or minced red chilli from a jar
- 1.5 litres chicken stock
- 175g lean pork mince
- 1 tsp Thai fish sauce
- 1 tsp soft light brown sugar
- 100g dried fine egg noodles
- 100g dried rice vermicelli noodles
- 100g fresh beansprouts
- 75g baby spinach
- 2 hard-boiled eggs, quartered
- Peel and de-vein the prawns, leaving the tail-shells on. Reserve all the heads and shells. Heat the oil in a large pan, add the shallots and three-quarters of the garlic, and fry for 5-6 minutes until richly golden. Add the prawn heads and shells, and sambal oelek, and fry for 2-3 minutes more. Add the stock, bring to the boil, cover and simmer for 15 minutes.
- Meanwhile, in a bowl, mix the pork with the fish sauce, sugar and remaining garlic, then shape into truffle-sized balls.
- Bring a large pan of unsalted water to the boil. Add the egg noodles and cook for 2 minutes. Scoop out with a small sieve and leave to drain. Add the rice vermicelli to the pan of hot water, take the pan off the heat, leave them for 2-3 minutes until tender, then drain.
- Strain the stock through a sieve, return to the pan and bring back to a simmer. Add the pork balls and simmer for 2 minutes. Add the prawns and simmer for 1 minute until just cooked. Remove from the heat.
- Divide the noodles among bowls, then top with the beansprouts and spinach. Ladle over the soup, dividing the pork balls and prawns equally among each bowl. Top with the egg.
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