PRAWN NOODLE SOUP: HOT & SOUR, SWEET & PERFECT
The other day, I needed to make some space in the freezer. I found the bone from a pork shoulder I had butchered to make sausages and decided that it would make the perfect base for a stock prepared with celery, carrots, onions and a bouquet garni.
The kitchen smelled fantastic as it simmered and end result was just as good, "jellifying" as Mr. Pierre-White would have it, as it cooled.
I was determined to put it to good use as soon as possible. I decided, in the interest of lighter post Christmas eating, to make a soup of the sort I grew to crave in my brief time in South East Asia.
I posted the image of the finished dish on Facebook and Twitter and received over a dozen requests for the recipe. So, being a good sort, here it is.
You could replace the prawns with thin strips of chicken breast, or even pork. Just add them to the broth & stock before the other ingredients to give them time to cook through thoroughly.
Enjoy and let me know if you give it a try.
FOR THE BROTH
1 Pint of water
1 Lemon Grass Stalk (bashed with the end of a knife to release its oils)
3 Cloves of Garlic (peeled and roughly chopped)
1 Inch of Ginger (peeled and sliced)
1 Lime (juice and zest)
3 Green Chillies (roughly chopped)
2 Tsp Brown Sugar
FOR THE SOUP
25 Large raw prawns (shelled but with tails intact)
1 Pint of Broth (see above)
1 Pint Stock (I used a stock made from a pork butt bone, but good chicken stock or vegetable stock will be fine)
5 Spring (Green) Onions (chopped using both white and green parts)
1 Cup of Shitake Mushrooms (sliced. You could also use enoki mushrooms)
1 Lime (juice and zest)
1 Green Chilli (sliced thinly)
2 Tsp Fish Sauce (will add salt)
1 Packet of Glass Noodles (can substitute any type of noodle you prefer)
Coriander Leaves (optional)
Bring all the ingredients for the broth to heat in a pan on the stove and simmer gently for fifteen minutes until the sugar is dissolved and the other ingredients begin to release their flavours. Leave until cooled and then strain until you have just have the liquid.
Add the broth to the stock in a large saucepan and bring to a gentle simmer.
Add the Spring onions, lime zest, green chilli and the prawns.
When the prawns begin to change colour from grey to pink, add the mushrooms.
Simmer until the mushrooms begin to soften, but still retain a bite and add the noodles.
When the noodles are cooked, add the fish sauce and lime juice.
Serve sprinkled with coriander leaf if you wish, but this is optional.