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Prawn & noodle soup with coriander paste
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Ingredients:
  • 1 250g pkt dried Chinese (wheat) noodles
  • 9.20 gm vegetable oil
  • 1.25 L (5 cups) chicken style liquid stock
  • 16 (about 300g) medium green prawns, peeled with tails left intact, deveined
  • 60mls (1/4 cup) fish sauce
  • 42.00 gm fresh lime juice
  • 1 large carrot, halved lengthways, thinly sliced
  • 2 green shallots, thinly sliced
  • 62.50 ml fresh coriander leaves
  • 82.50 ml chopped fresh coriander roots and stems
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 1 small fresh red chilli, chopped
  • 21.00 gm fresh lime juice
Instructions:
  • Prepare a flavorful coriander paste by blending coriander roots and stems, garlic, ginger, chili, and lime juice in a food processor until a smooth paste forms. Remember to scrape down the sides of the bowl as needed. Alternatively, you can use a mortar and pestle. Once done, transfer the paste to a bowl and cover with plastic wrap to keep it fresh.
  • Boil the noodles in a large saucepan for 5 minutes or according to package instructions until tender. Drain, rinse with hot water, then toss with oil in a large bowl, cover with foil, and keep warm.
  • In a large saucepan, bring the stock to a boil. Reduce heat to medium, add the prawns, and simmer for 1 minute until they curl, change color, and are cooked through. Use a slotted spoon to remove the prawns from the stock. Take the saucepan off the heat, then stir in the fish sauce and lime juice.
  • Divide the noodles into 4 serving bowls. Arrange the carrot, green shallots, and prawns on top. Pour the hot stock over them, sprinkle with coriander leaves, and add a spoonful of coriander paste. Serve right away.

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