Name: Curried noodle soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.00 lemon grass stalk, chopped; 2.00 garlic cloves, crushed; 5.00 ml fresh ginger grated; 5.00 macadamia nuts chopped; 5.00 ml shrimp paste; 4.00 green chilli chopped; 2.00 ml turmeric ground; 1.00 onion medium, chopped; 8.00 prawns deveined and peeled; 45.00 ml vegetable oil; 1.00 Litres stock chicken; 1.00 coconut milk tinned; 250.00 g noodles rice; 40.00 ml fish sauce; 10.00 ml lemon juice; 5.00 ml lemon zest only; 10.00 ml sugar; salt to taste; 250.00 ml mixed bean sprouts; 100.00 g pineapple fresh, chopped; 25.00 ml fresh mint chopped; 6.00 spring onions sliced

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Ingredients (22)

PASTE

1.00	lemon grass — stalk, chopped
2.00	garlic — cloves, crushed
5.00 ml	fresh ginger — grated
5.00	macadamia nuts — chopped
5.00 ml	shrimp paste
4.00	green chilli — chopped
2.00 ml	turmeric — ground
1.00	onion — medium, chopped

SOUP

8.00	prawns — deveined and peeled
45.00 ml	vegetable oil
1.00 Litres	stock — chicken
1.00	coconut milk — tinned
250.00 g	noodles — rice
40.00 ml	fish sauce
10.00 ml	lemon juice
5.00 ml	lemon — zest only
10.00 ml	sugar
	salt — to taste
250.00 ml	mixed bean sprouts
100.00 g	pineapple — fresh, chopped
25.00 ml	fresh mint — chopped
6.00	spring onions — sliced

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Method:

PASTE: Grind ingredients. SOUP: Heat 15 ml oil in a large saucepan and fry the prawn heads and shells for 3 minutes. Add stock and bring to the boil. Allow to simmer for 10 minutes, strain and set aside. Heat remaining oil in the saucepan and add the curry paste. Fry for 1 minute, then add stock and coconut milk, stirring constantly. Bring back to the boil, then reduce to simmer. Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes. Add prawns, fish sauce, lemon juice, rind, sugar, salt to soup and simmer for 3 minutes. Drain noodles and place in serving bowls. Add sprouts and pineapple to bowls and fill with soup. Top with mint and spring onions. Serve immediately.
Serves: 4