Name: Asian prawn soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 clove garlic; 1 long red chilli, seeded, finely chopped; 1 bunch coriander, leaves picked, stems chopped, roots finely chopped; 2 teaspoon peanut oil; 5 cup (1.25l) salt-reduced chicken stock; 1 water; 2 tablespoon salt-reduced soy sauce; 1 1/2 tablespoon white vinegar; 2 teaspoon sugar; 200 gram dried wide rice noodles; 500 gram green king prawns, peeled, deveined; 1 cup (80g) bean sprouts

Asian prawn soup

Juicy prawns and thick rice noodles are swirled through a delicious Asian broth - perfect for a cool Winter evening.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

3 clove garlic

1 long red chilli, seeded, finely chopped

1 bunch coriander, leaves picked, stems chopped, roots finely chopped

2 teaspoon peanut oil

5 cup (1.25l) salt-reduced chicken stock

1 water

2 tablespoon salt-reduced soy sauce

1 1/2 tablespoon white vinegar

2 teaspoon sugar

200 gram dried wide rice noodles

500 gram green king prawns, peeled, deveined

1 cup (80g) bean sprouts

Method

1.Using a mortar and pestle, pound garlic, chilli, and coriander roots and stems to a paste.

2.Heat oil in a large saucepan on medium-high. Add paste and cook, stirring, for 1 minute, until fragrant. Add stock, water, soy sauce, vinegar and sugar. Bring to boil. Reduce heat to medium and simmer for 5 minutes, until reduced slightly. Add noodles and cook for 5 minutes, until just tender. Add prawns and cook for 2 minutes, until prawns are opaque.

3.Divide soup between serving bowls. Top with bean sprouts and coriander leaves and serve.

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