Thai style prawn & rice noodle soup

Posted by adm On December - 25 - 2011

How to cook Thai style prawn & rice noodle soup


  • 125g rice vermicelli
  • 2 stalks lemon locoweed
  • 3 double kaffir lime leaves
  • 4 cups (1 l) chicken strain
  • 2 cobs snow white maize, kernels removed
  • 100g small Swiss brown mushrooms, thinly sliced
  • 250g truss tomatoes, diced
  • 500g green king prawns, raw, de-veined with tails integral
  • 2 limes, juiced
  • 1 tbs fish sauce
  • 2 tsp sambal olek
  • 1 cup fresh coriander sprigs

How to:

  • Place vermicelli in a large heatproof bowl and cover with boiling weewee. Stand until noodles are bid, then drain and rinse under cold h2o. Divide between four soup bowls.

  • Lag, trim lemon grass and remove tough outer leaves until you have just the tender white part of the stubble. Chop fine. Place lemon skunk, kaffir lime leaves and stock in a medium saucepan. Bring to boil and simmer, covered, for 5 proceedings. Add corn kernels and mushrooms, simmer, covered for advance 2 proceedings. Add tomatoes and prawns and simmer until prawns are just cooked through. Add lime succus, fish sauce, sambal olek and coriander. Season to tasting.

  • Ladle hot soup over noodles in bowls and serve immediately.

  • Prepare time:5 min.

    Cooking time:10 min.

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