Chinese Prawn Noodle Soup
1 hour 10 minutes
A fantastic Chinese noodle soup with a well seasoned stock from prawn shells, lemongrass, ginger, coriander and lime juice. You will love it!
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Ingredients
Serves: 4
- 16 medium prawns, unpeeled
- olive oil, as needed
- 1 onion, diced
- 2 onion shallots, diced
- 1 carrot, diced
- 6 cups (1 1/2 litres) water
- 2 cloves garlic, crushed
- 1/2 bunch parsley
- 4 sprigs fresh thyme
- 4 bay leaves
- 1 stem lemongrass, sliced
- 10cm fresh ginger, sliced into matchsticks
- 1 red chilli, seeded and diced
- 1 bunch coriander, leaves and stems separated
- 2 spring onions, sliced
- 300g egg noodles
- 2 tablespoons soy sauce
- juice of 1 lime
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- Peel the prawns and reserve the heads and shells. Remove the back vein if necessary.
- In a large saucepan, heat the oil and add the heads and shells. Cook over medium heat 2 minutes, then add the onion, shallots and carrot. Saute 2 more minutes.
- Add the water, garlic, parsley, thyme and bay leaf. Bring to a boil then simmer 20-25 minutes, skimming any foam. Strain and discard the solids.
- Bring the stock back to the boil and add lemongrass, ginger, chilli and coriander stems. Simmer ten minutes then strain again, discarding solids.
- Bring the stock back to the boil. Add the spring onions and egg noodles. Simmer 4 minutes then add prawns, soy sauce, coriander leaves and lime juice. Simmer 3 minutes then serve in large bowls.
