Oriental prawn Soup
found in Starters - Soup
 | Vegetarian |  | Nut Free |  | Dairy Free |
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Prep: 20 minutes
Cook: 15 minutes
Cuisine: Asian
Difficulty:
Easy
Add a few squirts of fresh lime juice to this spicy, Malaysian-influenced noodle soup before serving.
Ingredients
- 1 tbsp sunflower oil
- 1 red chilli, de-seeded and finely chopped
- 1 garlic clove, finely chopped
- 1 tsp ground ginger
- 1 tsp dried coriander
- 400ml coconut milk
- 3 tbsp soy sauce
- 1⁄2 lime, zest and juice of
- 1 tsp caster sugar
- 4 spring onions, sliced
- 380g king prawns (raw)
- 3 tbsp coriander leaves
- 300g noodles
Directions
1
Heat the oil in a pan and cook the chillies, garlic, ginger and ground coriander for 1 minute, stirring all the time. Add the coconut milk and 800ml water and simmer, uncovered, for 10 minutes. Then add the fish sauce, lime zest and juice, sugar and spring onions. Simmer for 4 minutes.
2
Add the prawns and fresh coriander, and simmer until the prawns turn pink, which means that they are cooked. If overcooked, they shrink and become tough.
3
Heat the noodles in the microwave for 1 minute. Transfer to four bowls and pour the soup on top, dividing the prawns equally.
