Prawn and Vermicelli Soup
38 minutes
This is a quick cook and light prawn soup. The prawns and main seasonings are stir fried then the stock, noodles and chilli oil added; once it is heated through it is served.
tonytsang
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Ingredients
Serves: 4
- 15 prawns, shelled and deveined
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cornflour
- 1 tablespoon oil
- 1 tablespoon oil
- 2 tablespoons finely diced garlic
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 80g dry rice vermicelli, soaked and cut into half
- 100ml chicken stock
- 1 cup (250ml) water
- 1 teaspoon chilli oil
Directions
Preparation:15min ›
Cook:13min ›
Extra time:10min marinating ›
Ready in:38min
- Season prawns with salt, pepper and cornflour. Let sit for 10 minutes.
- Heat a large frying pan with oil over high heat. Stir fry the prawns until cooked; about 3-4 minutes. Drain and set aside.
- Heat the same frying pan with oil over high heat. Saute the garlic until aromatic; 2-3 minutes.
- Add the onion and salt then cook until soft; 3-4 minutes.
- Stir in the prawns and mix well. Add the vermicelli, chicken stock, water and chilli oil. Heat through for 1 minutes.
- Adjust the seasoning accordingly and simmer for 2 minutes.
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