Prawn Noodle Soup

METHOD

Step 1

Heat oil in a large pot, add lemongrass, ginger and garlic, gently fry for 1 minute or until fragrant.

Step 2

Add chilli, kafir lime and stock, bring to a simmer and season with fish sauce, lime juice and sugar, continue to simmer on low heat for 5 minutes then add mushrooms, cherry tomatoes and prawns simmer for another 2 minutes.

Step 3

Cook noodles as per pack instruction and divide into soup bowls.

Step 4

Ladle soup over the noodles, garnish with bean sprouts and coriander.

Ingredients:

500g Tassal Aussie Tiger Prawns (head and shell removed and deveined)

2 tbsp vegetable oil

1 lemongrass stalk cut into large pieces and bashed with a rolling pin or meat mallet

2 tbsp ginger, peeled and roughly sliced

4 cloves garlic, peeled and roughly sliced

1-2 red chilies, whole

2 kafir lime leaves

1 L chicken (or vegetable) stock

1 tbsp fish sauce

½ lime, juiced

Pinch Brown sugar

1 pack Asian noodles (rice, vermicelli or your favourite)

8 shitake mushrooms

½ pun cherry tomatoes, cut in half

½ pack bean sprout

½ bunch coriander

Tip: Sprinkle with crispy Asian dried onions for an extra depth of flavour and some crunch.