Spicy prawn broth

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 20
Servings 4
Time about 20 minutes

Ingredients

  • 100
    g
    cellophane or Chinese vermicelli noodles
  • BROTH
  • 2.50
    Litres
    chicken stock, mde with
  • 22
    ml
    chicken stock powder
  • 1
    x 2 cm piece ginger, thinly sliced
  • 1
    stalk lemongrass, thickly sliced
  • 2
    fresh chillies, halved lengthways
  • 60
    ml
    fish sauce
  • 15
    ml
    sodium-reduced soya sauce
  • 2
    limes, the juice
  • 30
    ml
    sugar
  • 125
    g
    baby button mushrooms
  • 350
    g
    beans snapped in half, or mange tout
  • 315
    ml
    bean sprouts
  • 2
    spring onions, cut thickly on the slant (keep some aside for later)
  • 12
    queen prawns, shelled and cleaned (tails on)
  • 1
    handful of whole basil leaves
  • 65
    ml
    mint leaves
  • 1
    extra chilli, chopped (for topping
  • 1
    limes, halved
 

Method

about 18 minutes
 
Cook vermicelli according to instructions, rinse and set aside.
Combine stock, garlic, ginger, lemongrass, chilli, fish sauce, soya sauce, lime juice and sugar and simmer for 10 to 15 minutes.
Taste and adjust seasoning as necessary.
Add vegetables, spring onions and prawns and simmer for three minutes.
Toss in herbs.
Divide noodles between four bowls.
Spoon three prawns into each bowl, add broth and scatter with herbs, extra spring onions and chilli.
Serve with lime halves on the side.
 

Read more on: fish/seafood
 

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