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Prawn & noodle soup
Prawn & noodle soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Ingredients:
  • 600g cooked medium prawns
  • 1 lemon
  • 1 bunch fresh coriander
  • 1 garlic clove, peeled
  • 2.5L (10 cups) water
  • 24.40 gm fish sauce
  • 200g wheat noodles
  • 2 birds-eye chillies, deseeded, finely sliced diagonally
  • 2 green shallots, finely sliced diagonally
Instructions:
  • Prepare the prawns by removing the shells and deveining them, but keep the tails on. Set aside the prawn heads and shells. Using a vegetable peeler, cut two pieces of lemon rind. Take out the roots from two coriander stems and gently crush them with the flat side of a knife. Crush the garlic clove. In a large saucepan, combine the prawn heads and shells, lemon rind, crushed coriander roots, garlic, and water. Bring it to a boil over high heat, then reduce to medium and simmer for 30 minutes, skimming off any scum that rises to the surface.
  • Pour the prawn broth through a muslin-lined colander into a fresh saucepan. Remove and discard prawn heads, shells, coriander roots, and garlic. Stir in the fish sauce and gently heat over medium-low.
  • Boil more water in a large saucepan and cook noodles until tender, about 3 minutes. Drain and distribute among bowls. Add prawns, pour prawn broth on top, and garnish with coriander, chilies, and green shallots. Serve right away.

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