Preparation:
Preparation time: 10 mins
Cooking time: 15 mins
Serving: 4
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 tbsp. fish sauce
- 1 tbsp. 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
Instructions:
- 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.
- 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.
- 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.
Posted by Coba Grills and we thank Delicious for this delicious recipe and the recipe link https://www.delicious.com.au/recipes/hot-sour-prawn-soup/2820769b-cf87-4479-aa34-0e224919db9a
English
Chinese (Traditional)