Name: Hot & sour prawn noodle soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cup (375ml) fish stock; 6 cup (1.5 litre) water; 3 fresh kaffir lime leaves, torn in half; 10 centimetre stick fresh lemongrass (20g), halved lengthways; 3 centimetre piece fresh ginger (15g), sliced thinly; 1/3 cup (75g) tom yum paste; 2 tablespoon fish sauce; 1/2 cup (125ml) lime juice; 1/3 cup (75g) firmly packed brown sugar; 200 gram dried rice stick noodles; 400 gram baby buk choy, quartered; 200 gram button mushrooms, halved; 400 gram uncooked shelled medium king prawns (shrimp); 3 fresh small red thai (serrano) chillies, sliced thinly; 1/4 cup loosely packed fresh coriander leaves

Hot & sour prawn noodle soup

Hot and sour soup is one of the gems of Thai cuisine, every mouthful bursts with complex flavours. Hot and sour prawn noodle soup is one of the classic versions of a classic dish.

Ingredients

1 1/2 cup (375ml) fish stock

6 cup (1.5 litre) water

3 fresh kaffir lime leaves, torn in half

10 centimetre stick fresh lemongrass (20g), halved lengthways

3 centimetre piece fresh ginger (15g), sliced thinly

1/3 cup (75g) tom yum paste

2 tablespoon fish sauce

1/2 cup (125ml) lime juice

1/3 cup (75g) firmly packed brown sugar

200 gram dried rice stick noodles

400 gram baby buk choy, quartered

200 gram button mushrooms, halved

400 gram uncooked shelled medium king prawns (shrimp)

3 fresh small red thai (serrano) chillies, sliced thinly

1/4 cup loosely packed fresh coriander leaves

Method

1.Place stock, the water, lime leaves, lemongrass and ginger in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 5 minutes. Remove lime leaves, lemon grass and ginger with a slotted spoon. Stir in paste; return to the boil. Stir in the sauce, juice and sugar.

2.Meanwhile, place noodles in a large heatproof bowl; cover with boiling water, stand for 5 minutes or until tender. Drain.

3.Add buk choy to the stock mixture with mushrooms, prawns and chilli; simmer, uncovered, until prawns change colour. Stir in noodles; simmer, uncovered, until hot. Season to taste.

4.Serve soup with coriander, and a squeeze of lime, if you like.

Recipe is not suitable to freeze. Shelled prawns are available fresh in seafood shops and frozen in supermarkets.
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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