Thai-Style Prawn and Noodle Soup

Name: Thai-Style Prawn and Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 tbsp rice wine or white wine vinegar; 2 litres fish or vegetable stock; 1 lemongrass stalk, peeled and chopped; 115 g rice noodles; 455 g large cooked and peeled prawns (fresh or defrosted); Spring onions, finely sliced; 4 tbsp chopped fresh coriander; 1 onion, chopped; 1 tbsp sunflower oil; 50 g mixed mushrooms (such as shiitake, oyster, chestnut and button); 2.5 cm piece of fresh root ginger, peeled and chopped; 2 small green chillies, deseeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

This delicious meal is light yet full of flavour. Shellfish such as prawns go very well with spicy and aromatic ingredients like the chillies, ginger and lemongrass used here. Be careful not to overcook the prawns as it spoils their texture. — Nick Adams

Ingredients

1 tbsp sunflower oil
1 onion, chopped
2 small green chillies, deseeded and finely

Asia
Thailand
Pescatarian
Soup
South East Asia

Method

Heat the oil in a large saucepan, then put the onion, chillies and ginger in to cook for 2 minutes. Add the mushrooms and cook for 3 minutes, stirring occasionally.

Pour in the stock and rice wine or white wine vinegar. Add the chopped lemongrass, bring the broth to the boil and then simmer for 10 to 12 minutes.

Add the prawns, noodles and coriander then bring the soup back to t