Prawn and noodle soup

Enjoy this delicious, seasonal recipe from our recent Winter Market Days event.

Items for this recipe can be purchased from BuyeMart, Coles, Henrys Mercato, The Seafood Gallery and Woolworths.

Serves 4

Ingredients
Tbsp Coconut or olive oil
Stick Lemongrass chopped
Knob of ginger 2cm
2 cloves garlic
Firm Tofu
400g can of coconut milk
1-2 tsp fish sauce (or salt if you don’t have any)
1 litre chicken stock
300g king prawns
Vermicelli noodles
Handful mint chopped (remove stems)
Handful coriander chopped (remove stems)
Asian Greens like bok choy or Chinese broccoli
2 tsp chilli paste
Fried shallots if desired
2 limes
 
Paste
Tbsp sliced long red chilli
Tbsp sesame or coconut oil
1/2 tsp sugar
1 tsp soy sauce                                                                                                                               
1/2 Lime
1 garlic clove minced
 
Method

1. Pour your oil into a medium heat pot. Add ginger and garlic to the pot.
2. Add paste and mix it in.
3. Pour your chicken stock into the pot.
4. Add fish sauce for saltiness, then add the lemongrass. Mix 2 teaspoons of chilli paste in.
5. Fry firm tofu and place in another bowl
6. Simmer over low heat for 10 minutes then add coconut milk
7. Meanwhile prepare the vermicelli noodles as per packet instructions
8. Break up your bok choy and heat it in a bowl of boiling water – don’t leave it for too long, as you want to keep the crunch.
9. Stack your noodles, bok choy and tofu into multiple bowls
10. Pour the strained broth over the top.
11. Garnish with coriander and slice of lime.