Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 2 cloves garlic
- 100grams vermicelli noodles
- 600grams green banana prawns, peeled, deveined (shells reserved)
- 2tablespoons fish sauce
- 1tablespoons coriander, stem, finely chopped
- 2tablespoons coriander (to serve)
- 5 cm piece ginger, peeled, grated
- 2tablespoons mint leaves (to serve)
- 3 spring onions, thinly sliced
- 200grams cherry tomatoes, halved
- 100grams small button mushrooms, halved
- 2teaspoons chilli paste
- 1tablespoons peanut oil
- 1tablespoons lemon grass, finely chopped
- 1 handful kaffir lime leaves, thinly sliced
- 2teaspoons brown sugar
- 1/4 cup lime juice
- 1L fish stock
Nutrition per serving
1220kJ / 292Cal
1220 Kilojoules or 292 Calories
14% of daily energy intake*
Protein
4.7grams
Fat
4.9grams
Carbs
28.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place prawn shells into a medium saucepan with stock. Cover and bring to a gentle boil, reduce heat and simmer for 15 minutes. Strain into a large heatproof jug and discard shells.
Step 2 of 4
Heat oil in a large wok. Add garlic, ginger, lemon grass, coriander stem and half the spring onion. Cook over medium heat for 3 minutes to soften a little. Add chilli paste, kaffir lime, sugar, fish sauce and lime juice. Add reserved stock, cover and bring to a gentle simmer.
Step 3 of 4
Add peeled prawns, tomato and mushroom. Cook for 5 minutes.
Step 4 of 4
Prepare noodles as per packet instructions. Drain and place into 4 bowls. Add prawns, vegetables and broth. Top with remaining spring onion, coriander and mint leaves, to serve.
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