Easy Entrees Asian

Hot and sour noodle soup with prawns

Name: Hot and sour noodle soup with prawns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /asian
Ingredients: 2 kaffir lime leaves; 2 cups (500ml) chicken stock; 2 small red chillies, seeds removed, finely chopped; 3cm-piece ginger, peeled, thinly sliced; 2 tbs fish sauce; 1 tbs tamarind paste; 200g glass (bean thread) noodles or rice vermicelli; 150g green beans or snake beans, trimmed, cut into 3cm lengths; 12 cherry tomatoes, halved; 16 large green king prawns, peeled (tails intact), deveined; Coriander sprigs and lime cheeks (optional), to serve

1 rating

10m

15m

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This hot and sour prawn soup may be super speedy, but it's packed with fresh herbs and delicious Thai flavours.

2 kaffir lime leaves
2 cups (500ml) chicken stock
2 small red chillies, seeds removed, finely chopped
3cm-piece ginger, peeled, thinly sliced
2 tbs fish sauce
1 tbs tamarind paste
200g glass (bean thread) noodles or rice vermicelli
150g green beans or snake beans, trimmed, cut into 3cm lengths
12 cherry tomatoes, halved
16 large green king prawns, peeled (tails intact), deveined
Coriander sprigs and lime cheeks (optional), to serve

Method

1.

Place the stock, kaffir lime leaves, chilli, ginger, fish sauce, tamarind paste and 2 cups (500ml) water in a large heavy-based saucepan, and bring to the boil over high heat. Reduce heat to medium-low and simmer for 5 minutes.
2.

Meanwhile, place the glass noodles or vermicelli in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 3 minutes to soften, then rinse and drain well and divide among serving bowls.
3.

Add the green or snake beans to the soup and simmer for a further 2 minutes. Add the tomatoes and prawns, then remove from the heat. Stand for 1 minute until prawns are just cooked, then ladle soup over the noodles and garnish with coriander sprigs. Serve immediately, with lime cheeks if desired.