Name: Vietnamese prawn soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 12 (500g) uncooked king prawns; 1 tablespoon thinly sliced ginger; 1 teaspoon black peppercorns; 2 clove garlic, crushed; 2 large fresh red chillies, seeded, thinly sliced; 1 stalk lemongrass, coarsely sliced; 3 litre (12 cups) water; 400 gram fresh rice noodles; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) fish sauce; 2 green onions (green shallots), sliced thinly; 1/3 cup firmly packed coriander leaves; 1/4 firmly packed mint leaves

Vietnamese prawn soup

A fragrant Vietnamese prawn soup with rice noodles, coriander and mint. The broth is perfumed by the tender, white bit at the heart of lemongrass.

Ingredients

12 (500g) uncooked king prawns

1 tablespoon thinly sliced ginger

1 teaspoon black peppercorns

2 clove garlic, crushed

2 large fresh red chillies, seeded, thinly sliced

1 stalk lemongrass, coarsely sliced

3 litre (12 cups) water

400 gram fresh rice noodles

1/4 cup (60ml) lemon juice

1/3 cup (80ml) fish sauce

2 green onions (green shallots), sliced thinly

1/3 cup firmly packed coriander leaves

1/4 firmly packed mint leaves

Method

1.Peel and devein prawns; discard heads.

2.Place prawn shells, ginger, peppercorns, garlic, half the chilli, lemongrass and water in a large saucepan or stockpot. Bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain stock; return liquid to clean saucepan.

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

4.Meanwhile, pour boiling water over rice noodles in bowl; drain well.

5.Add lemon juice to stock; gradually add fish sauce to taste. Divide prawns and noodles evenly among 6 serving bowls. Top with stock, green onions, herbs and remaining chilli.

This recipe is best made just before serving. It is not suitable to microwave.
Note

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.

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