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Prawn Noodle Soup
500g Tropic Co. Whole Raw or Cooked Tiger Prawns (head and shell removed and deveined)
2 tbsp vegetable oil
1 lemongrass stalk cut into large pieces and bashed with a rolling pin or meat mallet
2 tbsp ginger, peeled and roughly sliced
4 cloves garlic, peeled and roughly sliced
1-2 red chilies, whole
2 kafir lime leaves
1 L chicken (or vegetable) stock
1 tbsp fish sauce
½ lime, juiced
Pinch Brown sugar
1 pack Asian noodles (rice, vermicelli or your favourite)
8 shitake mushrooms
½ pun cherry tomatoes, cut in half
½ pack bean sprout
½ bunch coriander
Tip: Sprinkle with crispy Asian dried onions for an extra depth of flavour and some crunch.
- Step 1
Heat oil in a large pot, add lemongrass, ginger and garlic, gently fry for 1 minute or until fragrant.
- Step 2
Add chilli, kafir lime and stock, bring to a simmer and season with fish sauce, lime juice and sugar, continue to simmer on low heat for 5 minutes then add mushrooms, cherry tomatoes and prawns simmer for another 2 minutes.
- Step 3
Cook noodles as per pack instruction and divide into soup bowls.
- Step 4
Ladle soup over the noodles, garnish with bean sprouts and coriander.