Name: Asian prawn soup
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 500 gram uncooked king prawns; 2 centimetre piece fresh ginger (10g), sliced thinly; 1 teaspoon black peppercorns; 2 clove garlic, crushed; 10 centimetre stick fresh lemongrass (20g), chopped finely; 3 litre (12 cups) water; 2 fresh long red chillies, sliced thinly; 400 gram fresh rice noodles; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) fish sauce, approximately; 2 green onions, sliced thinly; 1/3 cup firmly packed fresh coriander leaves; 1/4 cup firmly packed fresh mint leaves

Asian prawn soup

Spiced with ginger, lemongrass, chillies and fish sauce, this Asian-style prawn soup is hot, savoury and delicious. Full of noodles, it makes a great weekend lunch dish, or a light dinner.

Ingredients

500 gram uncooked king prawns

2 centimetre piece fresh ginger (10g), sliced thinly

1 teaspoon black peppercorns

2 clove garlic, crushed

10 centimetre stick fresh lemongrass (20g), chopped finely

3 litre (12 cups) water

2 fresh long red chillies, sliced thinly

400 gram fresh rice noodles

1/4 cup (60ml) lemon juice

1/3 cup (80ml) fish sauce, approximately

2 green onions, sliced thinly

1/3 cup firmly packed fresh coriander leaves

1/4 cup firmly packed fresh mint leaves

Method

1.Peel and devein prawns, discard heads. Place prawn shells, ginger, peppercorns, garlic, lemon grass, the water and half of the chilli in large saucepan; bring to a boil. Reduce heat, simmer, uncovered, 20 minutes. Strain stock, discard solids; return liquid to cleaned pan.

2.Add prawns to stock; simmer, covered, 3 minutes or until prawns are changed in colour.

3.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender. Drain.

4.Add juice to stock, gradually add sauce to taste.

5.Divide prawns and noodles among serving bowls; top with stock, onion, herbs and remaining chilli.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy