Thai Style- Hot & Sour Prawn/ Shrimp Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick and Simple. A very easy recipe. Great for lunch or an easy dinner. This recipe is also gluten free if you use a gluten free vegetable stock. You can vary the amount of chillies used to your taste. For a vegetarian dish- leave out the prawns and add some tofu instead Ingredients:
100 g dried rice vermicelli (sometimes referred to as rice stick noodles) |
1 1/4 liters vegetable stock (5 cups) |
1 stalk lemongrass, pale section only thinly sliced |
6 fresh kaffir lime leaves, roughly torn |
2 long fresh red chilies, deseeded and thinly sliced |
3 cm piece fresh ginger, peeled and thinly sliced or 1 teaspoon bottled grated gingerroot |
100 g green beans, topped and cut into 3cm lengths |
12 button mushrooms, halved |
350 g peeled green prawns (present nicely with tail left intact) |
16 cherry tomatoes, halved |
2 tablespoons fresh lime juice |
Directions:
1. Place the rice vermicelli in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes and drain off the water.
2. Using the same saucepan, combine the stock, lemongrass, lime leaves, chilli and ginger. Bring to the boil. Reduce heat and simmer for 5 minutes.
3. Add the beans and mushrooms. Continue to simmer for another 2 minutes.
4. Add the prawns and tomatos. Simmer for another 2-3 minutes , or until the prawns have changed colour.
5. Stir in the lime juice.
6. Divide the noodles among 4 serving bowls. Ladle the soup over the top. Serve immediately.
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