Spicy Prawn Noodle Soup
Ready In: 20 mins
Serves: 2-4
Ingredients
- 100 ml oil
- 3 spring onions, chopped
THE PRAWNS
- 500 g tiger shrimp, shelled & deveined
- 50 ml dark soy sauce
- 3 teaspoons cornflour
SOUP PASTE
- 100 ml Thai fish sauce
- 4 garlic cloves, chopped or
- 1 tablespoon garlic puree
- 2 teaspoons parsley, chopped
- 1 -2 chili, chopped or
- 1 -2 teaspoon chili paste
- 1 lime, juice of
- 1 teaspoon turmeric powder
- half teaspoon five-spice powder
THE REST
- 1 liter water or 1 liter fish stock, add gradually to achieve desired consistency
- 1 big handful bean sprouts
- cooked noodles
Directions
- Coat the prawns in the soy sauce and mix in the cornflour.
- Put the oil in a pan, not too hot. Add the spring onions and start to cook. Add the coated prawns after 1 minute.
- Mix the soup 'goo' ingredients to make a thick paste, then add to the pan. After a minute, add the water gradually until you have a soup consistency that suits you (bearing in mind that you'll be adding noodles and beansprouts shortly).
- Add the beansprouts and noodles and cook for a couple of minutes until the beansprouts are cooked but still slightly crunchy.
- Serve with hunks of bread to soak up the garlicky, spicy liquid and to mop up the bowl!
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