Name: Vietnamese prawn soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 12 (500g) uncooked king prawns; 1 tablespoon thinly sliced ginger; 1 teaspoon black peppercorns; 2 clove garlic, crushed; 2 large fresh red chillies, seeded, thinly sliced; 1 stalk lemongrass, coarsely sliced; 3 litre (12 cups) water; 400 gram fresh rice noodles; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) fish sauce; 2 green onions (green shallots), sliced thinly; 1/3 cup firmly packed coriander leaves; 1/4 firmly packed mint leaves

Vietnamese prawn soup

A fragrant Vietnamese prawn soup with rice noodles, coriander and mint. The broth is perfumed by the tender, white bit at the heart of lemongrass.

Ingredients

12 (500g) uncooked king prawns

1 tablespoon thinly sliced ginger

1 teaspoon black peppercorns

2 clove garlic, crushed

2 large fresh red chillies, seeded, thinly sliced

1 stalk lemongrass, coarsely sliced

3 litre (12 cups) water

400 gram fresh rice noodles

1/4 cup (60ml) lemon juice

1/3 cup (80ml) fish sauce

2 green onions (green shallots), sliced thinly

1/3 cup firmly packed coriander leaves

1/4 firmly packed mint leaves

Method

1.Peel and devein prawns; discard heads.

2.Place prawn shells, ginger, peppercorns, garlic, half the chilli, lemongrass and water in a large saucepan or stockpot. Bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain stock; return liquid to clean saucepan.

3.Add prawns to stock; simmer, covered, about 3 minutes, or until prawns are changed in colour.

4.Meanwhile, pour boiling water over rice noodles in bowl; drain well.

5.Add lemon juice to stock; gradually add fish sauce to taste. Divide prawns and noodles evenly among 6 serving bowls. Top with stock, green onions, herbs and remaining chilli.

This recipe is best made just before serving. It is not suitable to microwave.
Note

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Ingredients

Method

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