Coconut Prawn Noodle Soup
Wednesday May 30, 2012
Serves 4
Ingredients
150g Chang's rice pad Thai noodles, broken in half
2 tsp olive oil
2 medium Cup mushrooms, thinly sliced
1cm piece fresh ginger, peeled, finely chopped
2 cloves garlic, finely chopped
1/4 long red chilli, thinly sliced
2 cups Coles Brand chicken stock
2 cups water
1 tsp Coles Brand brown sugar
350g Banana prawns, peeled, deveined, tail removed, halved lengthwise
1 large buk choy, thickly shredded
1/2 cup TCC coconut milk
1 tbsp Maggi fish sauce
50g (about 3/4 cup) fresh bean shoots
1 tbsp fresh basil leaves, thinly sliced
Method
Bring a large saucepan of water to the boil. Add the noodles, remove from the heat and stand for 5 minutes or until softened. Drain.
Meanwhile, place another large deep saucepan over medium high heat and add the oil. Once very hot, add the mushrooms and cook for 3 minutes or until golden brown.
Add the ginger, garlic and chilli and cook, stirring, for 1 minute.
Pour in the stock, water and brown sugar and bring to the boil. Simmer for 5 minutes to allow the flavours to infuse.
Add the prawns and buk choy and simmer for another 2 minutes.
Pour in the coconut milk and fish sauce.
Fold in the bean shoots and remove from heat.
Divide evenly among 4 large bowls and garnish with basil. Serve with spoon and chopsticks.
