Prawn Noodle Soup is one of the best dishes I have ever tasted. It is full of flavour, textures, heat and an enticing aroma. The soft prawns cooked in the soup absorb all of the flavours with ease. The noodles both bulk up the dish and add a new texture. This Chinese inspired dish is so quick to prepare and cook it has become a family favourite main course and side dish. Adding the chopped mange tout with spring onions adds colour and crunch.
Prawn Noodle Soup
- 300 g fine noodles
- 200 g king prawns large
- 1 large onion chopped
- 4 cloves garlic chopped finely
- 1 large red chillies chopped
- 1 tsp ginger paste or fresh ginger grated
- 1 stalk lemon grass
- 1 large lime zest only
- 1 tin coconut milk
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tbsp coriander chopped
- 1 cube veg Oxo
- 4 fl oz boiling water
- 200 g Mange tout chopped
- 8 large mushrooms sliced
- 3 large spring onions chopped
- sunflower or olive oil
- Wash prawns under running water and drain on kitchen paper
- Fry the chopped onion, chillies and garlic in a little sunflower or olive oil
- Add cumin, turmeric and fry off the spices. Add ginger paste and lime zest
- ‘Bash’ the lemon grass with a rolling pin. Add ‘stick’ to paste mix
- Add tin of coconut milk and stir in.
- Pour boiling water on to veggie cube and add to coconut mix (amount may vary – needs to be thick liquid consistency)
- Cut/slice mange tout; spring onions and mushrooms – use as many / much as you prefer – add to liquid and simmer for a few minutes. Add chopped coriander.
- Season prawns with salt and course ground black pepper – add to liquid. Cook for about 2 – 3 mins
- Add fine noodles (amount to your taste) allow a few mins for noodles to cook.
- Serve in deep bowls with crusty bread or flat breads.