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Thai style prawn & rice noodle soup
Thai style prawn & rice noodle soup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Indulge in a flavorful Thai prawn noodle soup, perfect for a warming winter meal.
Ingredients:
  • 125g rice vermicelli
  • 2 stalks lemon grass
  • 3 double makrut lime leaves
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 2 snow white corn cobs, kernels removed
  • 100g small Swiss brown mushrooms, thinly sliced
  • 250g truss tomatoes, diced
  • 500g green king prawns, peeled, de-veined with tails intact
  • 2 limes, juiced
  • 24.40 gm fish sauce
  • 2 tsp sambal olek
  • 250.00 ml fresh coriander sprigs
Instructions:
  • In a large heatproof bowl, soak vermicelli in boiling water until tender. Drain, rinse with cold water, and divide among four soup bowls.
  • Prepare the tender white part of the lemon grass by finely chopping it after removing the tough outer leaves. Combine the lemon grass, kaffir lime leaves, and stock in a medium saucepan. Bring the mixture to a boil and then let it simmer covered for 5 minutes. Next, add the corn kernels and mushrooms, then let it simmer covered for an additional 2 minutes. Follow by adding the tomatoes and prawns, simmering until the prawns are cooked through. Finally, mix in the lime juice, fish sauce, sambal olek, and coriander. Season the dish to your taste preference.
  • Pour piping hot soup over a bed of noodles in individual bowls and serve promptly.

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