Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 5.77 dollar
Difficulty level: 4 out of 4
17 Ingredients
Number of servings
4
- 750grams large green prawns
- 2tablespoons fish sauce
- 100grams rice vermicelli noodles
- 2 long red chillies
- 2 coriander roots, washed
- 1/4 cup coriander
- 2 cm piece ginger
- 150grams button mushrooms
- 2 truss tomatoes
- 2 French shallots
- 1/3 cup lime juiced
- 2 lime wedges
- 1 lemongrass stalk (white part only)
- 6 kaffir lime leaves
- 2 cloves garlic
- 2teaspoons caster sugar
- 2tablespoons vegetable oil
Method
Step 1 of 7
Peel and devein prawns, reserving shells. Pound chilli, garlic and coriander root to a paste in a mortar and pestle.
Step 2 of 7
Heat oil in a large saucepan over medium heat. Add prawn shells and chilli paste, and cook for 2 minutes or until shells turn pink and paste is aromatic.
Step 3 of 7
Add 8 cups water, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Skim scum from surface.
Step 4 of 7
Strain into a clean saucepan, discarding solids. Bring stock to a simmer over medium heat. Add ginger, lemongrass, lime leaves and shallot. Stir in 1/4 cup lime juice, 1 1/2 tbs fish sauce and 1 1/2 tsp sugar. Simmer gently for 15 minutes to allow flavours to develop.
Step 5 of 7
Meanwhile, place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened.
Step 6 of 7
Add mushroom, tomato and coriander to stock and simmer for 2 minutes. Add prawns and cook for 2-3 minutes or until prawns change colour. Season to taste with remaining lime juice, fish sauce and sugar.
Step 7 of 7
Divide noodles among bowls and spoon over soup. Scatter over extra coriander and serve with lime wedges.
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