![Thai Noodle Soup with Tiger Prawns](/on/demandware.static/-/Sites-LCNZ-Library/default/dw23af4a9d/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000001329_ENG.png)
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 250ml chicken or vegetable stock
- 400ml coconut milk
- ½ stick lemongrass, stem removed - finely chopped
- 40g ginger, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 80g baby spring greens, spine removed - finely shredded
- 1 mild red chilli pepper, deseeded - finely sliced
- 2 teaspoons of lime juice
- 1 – 1 ½ teaspoons fish sauce depending on taste
- 150g pre-cooked fine rice noodles
- 115g cooked and peeled tiger prawns
- Small handful of fresh coriander
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Method
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1Warm the casserole dishes in a low temperature oven or by filling with boiling water.Place the stock, coconut milk, lemongrass, ginger and garlic into a saucepan and bring to a simmer.
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2Add the finely shredded greens, chilli, lime juice and fish sauce to taste. Cook for 2-3 minutes.
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3Stir in the cooked noodles and prawns, heat through to piping hot.
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4Divide the soup between the warmed petite casseroles.
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5Finish with some picked coriander leaves.
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6Cook's Notes
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7For a milder heat soup, add only half a chilli.
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8Use fish sauce sparingly as it is made from anchovy and is quite salty.
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9Dried noodles can also be used, reconstitute as per pack instructions and used cooked weight.